Snoek with apricot jam

Snoek is delicious with a touch of sweetness and a mild spice like cumin. Try it in the oven or braai it outside.

Ready in

45 mins

Serving size

Serves 6


  • ¼ cup (60 ml) chutney
  • 1 tbsp (15 ml) apricot jam
  • 1 tsp (5 ml) ground cumin
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) sunflower oil
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 1,2 kg whole fresh snoek or line fish, head removed and butterflied


  1. Mix chutney, jam, cumin, lemon juice, half the oil and salt. Season with pepper.
  2. Brush a braai grid with the rest of the oil and place fish, with the skin side on the grid.
  3. Brush fish with jam mixture. Braai for 15-20 minutes over medium coals with the skin side down.
  4. Turn over and brown for a few minutes or until the fish flakes easily. Take care not to burn or overcook the fish.
  5. Serve with baked sweet potato and a green salad.


  1. To bake in the oven, brush a large piece of foil with half the oil. Place fish on foil in an oven dish and brush fish as above. Bake at 180 °C for 20 minutes or until cooked. The top of the fish will brown in the oven.

This recipe is from Cooking from the heart, 1st edition

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