Whole Baked Snoek with Peach & Rosemary Butter
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Whole Baked Snoek with Peach & Rosemary Butter

Recipe by By Jenny Morris
Servings

6

servings

Ingredients

  • 2 Tbsps olive oil

  • 1 finely chopped red onion

  • 6 cloves finely chopped garlic

  • 3 large cling peaches, grated

  • ½ cup lemon juice

  • ⅓ cup sugar

  • 2 tsp finely chopped fresh rosemary

  • Salt and pepper to taste for the butter

  • 100g softened butter

  • 1 whole butterflied snoek or yellowtail

  • Salt and pepper to taste for the fish

Directions

  • Preheat oven to 180°C
  • Get started with the peach butter.
  • Heat the olive oil in a small saucepan and add the onion and garlic and sautê together, until almost golden brown.
  • Add the peaches, lemon juice and sugar and cook until the sugar dissolves.
  • Stir in the rosemary and season to taste with salt and pepper.
  • Cook, stirring for 3 minutes, remove from the heat.
  • Cool the mixture down completely.
  • Once the mixture has fully cooled, stir in the butter.
  • Place the fish onto a large oven tray and season with salt and pepper.
  • Spoon the peach butter over the fish, saving a little to paint over the fish once it is cooked. Bake for 25 minutes or until just cooked through.
  • Rest the fish before serving with chunky, spiced potato wedges and a crunchy mixed salad.