Snoek on the coals

Fish is scarce and many species overfished but Cape snoek is classed as green on the SASSI list meaning it’s sustainable and a relatively fast-growing species that is not under threat. Affordable, it’s a good option to cook over the coals as retailers sell it butterflied and the flesh brushed with butter, lemon juice (add finely grated rind if desired), smooth apricot jam and finely grated ginger is delicious. Prepared skin-side down, without turning, it cooks quickly — the fish is ready when the translucent flesh turns creamy coloured and the flesh flakes easily. To prevent it from sticking, place the fish in a braai grid or rub the skin with coarse salt before placing over the coals.