Enjoy this traditional South African recipe Oven-Baked Snoek

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

How to
Adjust the oven shelf to one below the middle position. Preheat the oven to 200C.

Season the meaty side of the fish lightly with Fish Spice. Grate the red pepper, onion and tomato into a mixing bowl.

Add the Peach Apricot Chutney and mix. 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 our Classic French or Italian Dressing.

By: Ina Paarman

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