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


  1. Adjust the oven shelf to one below the middle position. Preheat the oven to 200°C.
  2. 2. Season the meaty side of the fish lightly with Fish Spice.
  3. 3. Grate the red pepper, onion and tomato into a mixing bowl. Add the Peach Apricot Chutney and mix.
  4. 4. Place the snoek, meaty side up, in a baking dish. Spoon the chutney mixture over and bake for 30 minutes, until just done.
  5. 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