Whole Baked Snoek with Peach and Rosemary Butter

Jenny Morris, Peaches

Serves 6

Ingredients:

  • 2 Tbsp olive oil
  • 1 finely chopped red onion
  • 6 cloves finely chopped garlic
  • 3 large cling peaches grated
  • ½ cup lemon juice
  • 1/3 cup sugar
  • 2 tsp finely chopped fresh rosemary
  • Salt and pepper to taste
  • 100g softened butter
  • 1 whole butterflied snoek or yellowtail

Method

  1. Preheat oven to 180 ̊C.
  2. Get started with the peach butter.
  3. Heat the olive oil in a small saucepan and add the onion and garlic and saute’ together, until almost golden brown.
  4. Add the peaches, lemon juice and sugar and cook till the sugar dissolves.
  5. Stir in the rosemary and season to taste with salt and pepper.
  6. Cook stirring for 3 minutes, remove from the heat.
  7. Cool the mixture down completely.
  8. Once the mixture has fully cooled stir in the butter.
  9. Place the fish onto a large oven tray and season with salt and pepper.
  10. Spoon the peach butter over the fish saving a little to paint over the fish once it is cooked.
  11. Bake for 25 minutes or until just cooked through.
  12. Rest the fish before serving with chunky, spiced potato wedges and a crunchy mixed salad.