Apricot-glazed snoek with dill

Recipe from: 10/1/2007 12:00:00 AM
Preparation time: 10
Cooking time: 10


  • ½ snoek, portioned
  • 125
    good-quality apricot jam
  • 15
    sweet-chilli sauce
  • 15
    white-wine vinegar
  • 30
    dill, roughly chopped
  • steamed vegetables and lemon wedges to serve
Servings: Change Serving


1. Place the fish on a baking tray and top each portion with jam, sweet-chilli sauce and vinegar. Season with salt and freshly ground black pepper.
2. Bake in a preheated oven for 8 to 10 minutes taking care not to overcook the snoek as it will become tough.
3. Garnish with dill and serve with steamed vegetables and lemon wedges.

Read more on: fish/seafood  |  bake


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


Inside Food24


Instagram: #Food24_sa


Prince George the green prince?

Prince Charles hopes his grandson's love of the outdoors will become a passion for the environment.



One man's $1 million vision for an eco Africa
China's air pollution at doomsday levels
Keep food fresher for longer
Hurricanes, earthquakes and floods – What climate change really means for us


50 outdoor eating spots in Joburg

Beautiful places to dine out in Joburg where you aren't gazing into a parking lot.


Find a restaurant

There are new stories on the homepage. Click here to see them.