This recipe was inspired by one in the Westcoast Cookbook, edited by Ina Paarman.

Ingredients

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

Method

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

Related Products

[et_pb_dfbm_blog_light dfbm_fullwidth=”off” article_distance=”20px” column_max=”5″ custom_posttypes=”product” include_product_tags=”208″ posts_number=”3″ show_content=”excerpt” show_comments=”off” show_author=”off” show_date=”off” show_star_rating=”off” show_pagination=”off” _builder_version=”4.9.7″ _module_preset=”default” vertical_offset_tablet=”0″ horizontal_offset_tablet=”0″ z_index_tablet=”0″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” text_shadow_horizontal_length_tablet=”0px” text_shadow_vertical_length_tablet=”0px” text_shadow_blur_strength_tablet=”1px”][/et_pb_dfbm_blog_light]

Become a member

Would you like more recipes like this emailed to you on a regular basis?

/ ( dd / mm )
Opt-in to receive marketing communications
6 Lobster Tails