Oven-Baked Snoek

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
- 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