- 1 medium-sized, mild cure snoek
- 4 onions, finely chopped
- 4 garlic cloves, finely chopped
- 200g Mrs Ball's Peach Chutney
- 100g KOO Apricot Jam
- ½ lemon, juiced
1. Roll out tin foil on a flat surface. Place snoek, skin-down, on top of it. 2. Fill the snoek cavity with onions and garlic. 3. Mix chutney, apricot jam and lemon juice together. Baste both sides of the snoek. 4. Roll the fish in tin foil and braai over a medium heat until its flesh falls from the bone.