If the West Coast had a scent, it would be sizzling snoek. This oven-baked beauty is for those who love the bold flavour of snoek but aren’t in the mood to wrestle with firelighters or debate charcoal timing.
Paprika-garlic snoek
Ingredients: 1.5 kg whole snoek, cleaned and butterflied; 250 gm butter; 10 ml smoked paprika; 4 cloves garlic, crushed; 4 sprigs fresh rosemary; salt and black pepper to taste; olive oil; lemon wedges.
In a small saucepan, melt the butter over gentle heat. Add the crushed garlic and paprika. Stir gently until the garlic is fragrant but not browned. Remove from heat and set aside.
Preheat oven to 200°C. Pat the snoek dry with a paper towel. Brush the skin-side lightly with olive oil and place the snoek, skin-side down, in a large baking dish. Brush the flesh side generously with the paprika-garlic butter. Tuck the rosemary sprigs all around the fish. Bake for 25–30 minutes, basting twice with the remaining butter until the flesh flakes easily with a fork. Garnish with lemon wedges.
A pinch of paprika, a kiss of garlic and that unmistakable West Coast attitude make this dish easy, yet unforgettable.
Photo: taste.co.za
