Smoke your snoek.
While the snoek is smoking, cook whole beetroot until soft, allow to cool and skin.
Cut of the ends of the beetroot, then cut in half and take a bit of the inside of the beetroot out, keep for the marmalade.
Fry the onions and garlic in the olive oil until soft but not brown.
Add the orange zest, orange juice and a generous amount of balsamic vinegar.
Slowly simmer until most of the juice is gone.
Arrange beetroot on a bed of wild rocket; add some of the onion marmalade in the beetroot cavity.
Top with a piece of the smoked snoek.
Add some avocado and tomatoes in between the rocket and sprinkle some balsamic vinegar over the rocket.
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