Ovenbaked snoek with citrus sauce

Recipe from: 10/8/1998 12:00:00 AM
Ingredients 8
Servings 0


  • salt and freshly ground black pepper
  • 75
    butter, melted
  • 65
    fresh lemon juice
  • 125
  • 80
    smooth apricot jam
  • 5
    finely crushed dried naartjie peel, white membranes removed
  • 5
    grated fresh orange peel
  • 1
    medium-sized snoek


15 min
Preheat the oven to 190 ºC and brush a large oven tray with melted butter. Lightly sprinkle fine salt over the butter and half the lemon juice. Mix the mayonnaise, apricot jam and peel in a bowl. Splay open the snoek and make 5 cm diagonal incisions across the width of the fish (cut through the bones but not the skin). Place the snoek on the prepared baking tray, skin side down, and flavour with salt, black pepper and the remaining lemon juice (use little or no salt if the snoek has been heavily pre-salted). Bake for about 15 minutes until cooked. The fish will flake easily with a fork. Spread the snoek with the mayonnaise mixture and oven-grill for 5-10 minutes until the sauce starts to brown. Slide onto a serving platter and carefully open the cross incisions with a knife and fork to serve in neat portions. Serve with ovenbaked sweet potatoes.

Read more on: fish/seafood  |  bake

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