INGREDIENTS
- 1 whole snoek, butterflied
- 1kg oven chips
- 1 Tbsp Hinds Spices Salt & Vinegar Seasoning
- 100g
Rhodes Quality Smooth Apricot Jam - 50g butter
- 1 Tbsp Hinds Spices Portuguese Chicken Spice
- 4 sprigs of thyme, picked
- Salt for seasoning
Hinds Spices Pure Black Pepper for Seasoning- 1 lemon, cut into thin slices
METHOD
- Pat the fish dry and set aside on a foiled tray.
- Place the oven chips into an air fryer or the oven at 180°C and air fry/bake for 30 minutes until golden and crisp. Remove and sprinkle over Hinds Spices Salt & Vinegar Seasoning.
- In a small pot place the Rhodes Quality Smooth Apricot Jam, butter, Hinds Spices Portuguese Chicken Spice and picked thyme. Bring to a gentle simmer and simmer for 3 minutes. Remove from the stove and brush ¾ of the apricot glaze all over the snoek. Season with salt and pepper.
- Braai the snoek over medium-hot coals for 7 minutes on each side.
- Remove from the fire and cover with the remaining glaze, top with lemon slices and serve with hot chips.
