Lightly smoked snoek with sticky orange sweet potatoes

Delicious snoek smothered in a classic butter and apricot glaze that’s made for the braai! Sticky orange sweet potatoes are the perfect partner.

1 hour 

Serves 8

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Ingredients:

  • 1 large fresh snoek, cleaned and butterflied
  • Salt and milled pepper
  • 1 packet (125g) dried apricots, soaked and sliced
  • 4 cloves garlic, crushed
  • Handful parsley, chopped
  • 3 Tbsp (45ml) butter, softened
  • 4-5 medium sweet potatoes, scrubbed and quartered
  • 2 Tbsp (30ml) olive oil
  • ½ cup (125ml) orange juice
  • ⅓ cup (80ml) honey

 

Nice to have:

  • 2 discs (50g each) feta, crumbled
  • Handful each rocket and watercress, for serving

 

Method:

  1. Preheat oven to 200°C.
  2. Rinse snoek and pat dry. 
  3. Season, cover with a clean tea towel and set aside.
  4. Mix apricots with garlic, parsley and butter.
  5. Season and set aside.
  6. Toss sweet potatoes with oil, orange juice and honey in a roasting tray. Season.
  7. Roast for 45-50 minutes until soft and sticky.
  8. Prepare medium coals and cover one half of a braai grid with foil.
  9. Place fish on foil and spread apricot mix over snoek. 
  10. Braai until firm and white, about 20-25 minutes.
  11. Sprinkle sweet potato with feta, rocket and watercress, if using, and serve with snoek.

 

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