This recipe was inspired by one in the Westcoast Cookbook, edited by Ina Paarman.
1 whole snoek, butterflied and rinsed
Ina Paarman’s Fish Spice
1 red bell pepper
1 medium onion
1 medium tomato
½ cup (125 ml) Ina Paarman’s Peach Apricot Chutney
½ t (2,5 ml) Ina Paarman’s Lemon & Black Seasoning
1.Adjust the oven shelf to one below the middle position. Preheat the oven to 200°C.
2. Season the meaty side of the fish lightly with Fish Spice.
3. Grate the red pepper, onion and tomato into a mixing bowl. Add the Peach Apricot Chutney and mix.
4. Place the snoek, meaty side up, in a baking dish. Spoon the chutney mixture over and bake for 30 minutes, until just done.
Very tasty with freshly baked bread and a green salad dressed with the Ina Paarman’s Classic French or Italian Dressing.
Recipe and image provided via www.paarman.co.za
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