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Recipes on this page:Oven Baked Snoek and sweet potatoes ,Snoek baked with tomato , Braised Snoek

Oven-baked snoek and sweet potatoes

To serve 4 to 6 portions of oven-baked fish with sweet potatoes you will need:
1 large fish (snoek is ideal, but you can also use yellow tail, geelbek, or kabeljou
Vlek the fish as you would for a braai. (If you can’t do it, ask your fish merchant to do it for you – it’s worth paying an expert an extra R2, trust me!)
Coarse salt
1 cup melted butter
Black pepper
1/2 cup fresh lemon juice
Heat the oven to 190 deg C
Place the fish skin side down in a large roasting dish. I use tin foil, it’s easier and one less item to wash afterwards
Give the fish a good brush with the butter
Sprinkle with salt and black pepper
Cook for about 40 minutes, depending on the size of the fish, basting with butter every 10 minutes or so
When the fish is just about done give it a final butter basting and pour over the lemon juice
Serve the fish whole
(You can serve a salad with the fish. Boiled or baked jacket potatoes are also nice. So is bread, thickly buttered and coated with apricot jam or moskonfyt. But my favourite is sweet potato, made as follows:
2 large sweet potatoes, peeled and sliced into thick rounds
½ cup butter
½ cup brown sugar
4 cinnamon sticks
2 teaspoons turmeric powder
2 tablespoons honey
pinch of salt
Melt the butter in a large saucepan
Add the sugar
Add the sweet potato pieces and toss well
Add turmeric powder
Toss once or twice, then add the honey, cinnamon sticks and a pinch of salt
Cover and let it simmer away until the sweet potato is soft
If the sweet potato sticks, reduce the heat and add a little water
Serve hot as a side dish to the baked fish
As they would say on the West Coast: “Lekkeg snoek en patats…..”

Snoek baked with tomato

To serve four helpings of Snoek baked with tomato, you will need:
4 to 6 large tomatoes, sliced into thickish wheels
8 pieces of fresh snoek
1/2 cup dry white wine
Three slices of bread, custs removed and rolled into crumbs
60g grated cheddar cheese
1/2 cup melted butter(yes, OK, you CAN use olive oil, but butter is nicer!)
Layer the tomato in a shallow buttered oven-friendly dish and place the fish on top
Pour over the wine, sprinkle with bread crumbs and cheese, then spoon over melted butter
(Although not traditional, you can add a fresh chopped chili or two, plus a clove or four of freshly chopped garlic)
Sprinkle with salt and black pepper at bake at 180 deg.C for about 25 minutes

Smoor snoek
(Smoor is another word for braised)

1 kg dried salted snoek
10 ml sunflower oil
2 onion, chopped
2 large tomatoes, peeled and chopped
1-2 fresh chillies, seeded and sliced
3 ml ground nutmeg
2-4 potatoes, peeled and diced

Soak the snoek in cold water overnight.
Drain and cover with fresh water.
Bring to the boil, then reduce the heat and simmer for 10 minutes or until the fish is tender.
Flake the fish and set aside.
Heat the oil and sautée the onion until soft.
Add the tomato, chilli, nutmeg and potatoes.
Simmer for 10 to 15 minutes until the potatoes are tender.
Add the flaked fish and serve with rice.

4 Large Onions, Finely chopped

250 grams Butter

4 Large Potatoes, Boil, Skin, Cube

1 Kilogram Smoked Snoek, Boned and Flaked

Worcestershire sauce

Freshly ground black pepper


Fry onions in 60g butter un til translucent. Add potatoes and snoek, ,with with a fork. Add remaining butter, Worcester sauce, pepper and nutmeg, stir over heat until butter has melted and mixture is well combined. Serve at once.
Serve with Rice and Glazed Sweet Potatoes.

Try using smoked salmon instead of the Snoek