X1 whole fresh snoek Salt and pepper to taste 150ml apricot jam 100ml Clover Classic Fat spread Juice of 1 lemon 2 cloves garlic, chopped 1 tbsp chili flakes (optional) Handful fresh parsley for garnish Lemon wedges to serve
Method:
Make the glaze by melting the Clover Classic fat spread, apricot jam, lemon juice, garlic powder and chili flakes in a small saucepot. Simmer for a few minutes and set aside. If using the braai, brush the outside skin of the snoek with oil and place skin side down onto a braai grid. Season the flesh with salt and pepper. Baste the flesh liberally with the glaze. Close the grid and braai the snoek until the skin is crispy. You can also grill it in a preheated oven at 180C for 15-20 minutes or until cooked through, depending on the size of the snoek. Once cooked, garnish with parsley and serve with fresh lemon.
Chefs Tip: You can also opt to use any other fish and you can wrap the fish in foil for a juicy result.