ROAST WHOLE SNOEK WITH RAW AND GRILLED TOMATO-JALAPEÑO ATCHAR

“Snoek is an easy-to-please fish, as it brings most of its own natural flavour. This recipe keeps things simple but plays around with adding ingredients to prepared atchar. I used Woolworths’ jalapeño atchar but you could use mango instead.”

Serves 6

EASY

GREAT VALUE Preparation: 10 minutes

Cooking: 35 minutes

whole snoek 1, butterflied vegetable oil 4T sea salt and freshly ground black pepper, to taste

Woolworths Rosa tomatoes 400 g Woolworths jalapeño atchar 1 x 400 g jar Woolworths Padron peppers 3, sliced curry leaves 1 sprig honey 1T

Woolworths snacking cucumbers

100 g, sliced lengthways, for serving watercress, for serving

1 Preheat the oven to 220°C. Pat dry the snoek with kitchen paper and rub with half the vegetable oil and season liberally. Roast for 25–30 minutes, or until the flesh is cooked through and flakes easily. 2 Roughly chop half the tomatoes and cut the rest into wedges. Mix the jalapeño atchar, peppers and chopped tomatoes. 3 Heat a pan and add some oil. Flash-fry the curry leaves, add the atchar mixture and char, then add the honey and season to taste. Tip the raw tomato wedges into the atchar mixture.

4 To serve, place the snoek onto a large platter and dress with the tomato atchar. Serve with the cucumber and watercress. CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Vanilla Chardonnay