Roast fennel fish

By Drum Digital
13 January 2014

The fresh herbs and lime zest give this fish dish a summery flavour.

Serves 6-8

Preparation time: 5 min

Baking time: 25 min

1 whole fish, preferably snoek

salt and freshly ground black pepper

200 ml unsalted butter

juice and zest of 3 limes

4 garlic cloves, crushed

90 ml (6 T) apricot jam

40 g fresh dill, finely chopped

40 g fresh fennel, finely chopped

40 g fresh parsley, finely chopped

1        Preheat the oven to 180 °C and grease a baking sheet.

2        Open up the fish and put it, skin side down, on the baking sheet. Season with salt and pepper.

3        In a small saucepan, heat the butter, lime juice, zest, garlic and jam. Once cooled, rub the mixture all over the fish.

4        Mix the chopped herbs and scatter on top of the fish. Bake for 25 minutes. Serve with a salad or bread.

The recipe won Antoinette Smith of Oudtshoorn the reader’s prize in Huisgenoot’s 19 December 2013 issue.

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