Apricot-glazed snoek with Wayland Greens
1 whole snoek 120g red pepper 120g green pepper 120g yellow pepper 100g red onion 150g button mushrooms 30g garlic 20g fresh fennel 50g butter 5g salt 5g pepper 25ml oil 100ml apricot jam
Start by slicing up all your vegetables thinly and set aside. Grate your garlic and roughly chop your fresh fennel. Melt half your butter in a saucepan and add in your grated garlic, chopped fennel, salt and pepper. Mix well and this will be for the inside of your snoek.
You will need foil to wrap the snoek in. Double this so you have two layers of foil. Foil must be large enough to cover the whole snoek when cooking. Brush the oil on to the foil but not too much; this will prevent the fish from sticking to the foil. Place a quarter of the vegetables on the foil as a base for the fish. Brush the inside of the snoek with half your melted flavoured butter. Place the snoek on top of the vegetables and stuff with the remaining vegetables.
The rest of the flavoured butter can be spooned into the snoek and over the vegetables. Wrap the snoek up tightly so that it does not leak when you turn the parcel on the braai.
Place your foil over the braai and allow cooking for about 20 minutes before you turn it over. Cook for a further 15 minutes on that side and open the foil.
Mix your apricot jam and leftover butter together, use this to start glazing your fish while it is still on the braai. The juices will start drying up and caramelising as you continue basting the snoek.
Do this for about 10 minutes and this will be ready to serve.
Serve with your sides of to friends and family. choice