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.

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