Fish and Chips


Extracted from Wholesome Nutrition by Ian Craig and Rachel Jesson (Struik Lifestyle). © Penguin Random House South Africa (Pty) Ltd 2016.

•    3 tbsp raw farm butter
•    4 cloves garlic, minced
•    2–3 tbsp unpreserved apricot jam (preferably low sugar)
•    juice of 1 lemon
•    1kg fresh snoek on the bone, gutted and cleaned
•    6 medium un-peeled potatoes or sweet potatoes, sliced into long chips
•    sea salt, sweet paprika and yellow mustard seeds for sprinkling
•    coconut oil for grilling

1.    To prepare the fish, preheat the oven to 180oC.
2.    Melt the butter in a saucepan, then add the garlic, jam and lemon juice and mix well.
3.    Place the snoek in a large glass ovenproof dish (it may be necessary to cut off the head and tail for it to fit).
4.    The snoek will already be sliced open from the gutting and cleaning; drench the inside with the butter sauce, but reserve a little of the sauce for basting during cooking.
5.    Close the fish and cover the baking dish with foil to prevent the fish from drying out.
6.    Bake for 25-30 minutes in the oven until the fish is moist but cooked through (check at regular intervals).
7.    For the chips, lightly steam the potatoes until soft. Sprinkle with the sea salt, paprika and mustard seeds.
8.    Place the chips in a glass ovenproof dish, lather them with coconut oil and grill in the oven until slightly crispy. Toss regularly.
9.    Serve the fish with the homemade oven chips and some lightly steamed greens.