Smoorsnoek
• 2 yellow peppers, seeded and quartered • 2 red peppers, seeded and quartered • 100g green olives, pitted and chopped • 300g cherry tomatoes • 1 red onion, chopped • a sprinkling of fresh oregano
1
Preheat the oven to 220°C. Arrange the sweet peppers, olives, tomatoes and red onion on a baking tray, sprinkle with the oregano, bay leaves and half the olive oil, and bake for 20 minutes.
Rub the fish with the remaining olive oil and lemon zest. Add the vegetables to the baking tray and bake for a further 8–10 minutes (depending on the thickness of the fish) until the fish flakes easily and the vegetables are aromatic. Serve with the rocket or salad leaves and lemon juice on a bed of rice, couscous or fresh bread.
2 1 2 3
• • • 30ml butter • 15ml olive oil • 1 small onion, finely chopped • 1 green pepper, chopped • 1–2 red chillies, finely chopped • 1 clove garlic, finely chopped • 1 knob fresh ginger, peeled and finely chopped • 1 sweet potato (about 300g), cubed and steamed • 200g cherry tomatoes, quartered • 250g smoked snoek (or mackerel), flaked • 750ml cooked white rice • a sprinkling of herbs such as fennel, parsley or chervil • about 60ml fish or veg stock
Heat the butter and oil together (use a pan that has a lid) and sauté the onion, green pepper, chilli, garlic and ginger until cooked and glossy – the slower, the better so the flavours can develop fully.
Stir in the cooked sweet potato and tomatoes, followed by the fish and rice. Season well with salt, pepper and herbs.
Add a dash of stock to the pan, cover and steam everything together for about 10 minutes. Serve with a fresh baguette and butter.