Potato snoek salad

By Hope Malau
20 August 2015

This is a delicious way to enjoy potatoes and fish.

Serves: 4-6 Preparation: 10 min Chilling: 30 min Cooking: 40 min

  • 1 kg lightly smoked snoek
  • 10 ml (2 t) chilli flakes


  • 2 lemons, zested
  • 80 ml (? c) lemon juice
  • handful parsley
  • 3 sprigs dill
  • 80 ml (? c) honey
  • 60 ml (¼ c) white wine vinegar
  • salt and pepper to taste
  • Potato salad
  • 500 g baby potatoes, halved
  • 2 red onions, cut into wedges
  • 15 ml (1 T) honey
  • 60 ml (¼ c) olive oil
  • salt and pepper to taste
  • 4 sprigs thyme

Preheat oven to 180 °C.

1 Marinade: Place all the ingredients for the marinade in a blender and process until combined. Pour half the sauce over the fish, cover and refrigerate for 30 minutes.

2 Arrange the fish in a roasting pan, sprinkle the flesh with chilli flakes and cover with foil or a lid. Bake for 10 minutes or until cooked.

3 Potato salad: Toss the potato and red onion with honey and the olive oil in a baking tray. Season and sprinkle the thyme over. Roast for 30 minutes or until golden.

4 In another baking tray, toss the potatoes with the remaining oil. Roast for 30 minutes or until soft and golden.

5 Serve the warm potatoes with the fish and drizzle over the remaining marinade.

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