Main Meals

Pan-roasted snoek with tomato and lemon creme fraiche

15 minutes
10 minutes
Wine/Spirit Pairing
Backsberg Viognier 2008

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  • 1 x 600 g snoek fillet, cut into small portions
  • 1 T harissa paste
  • 4 T olive oil
  • sea salt and freshly ground black pepper
  • 1 x 250 g tub creme fraiche
  • 6 roma tomatoes
  • 1 cup basil leaves, refreshed

Get your grill nice and hot, then rub the snoek portions with harissa paste and olive oil and season to taste.
Place on a baking tray and grill for 8 to 10 minutes, or until cooked through but still succulent.

Cut the preserved lemon into small chunks, then mix into the crème fraîche and spoon over the snoek.

Squeeze over the ripe tomatoes, scatter with fresh basil and season to taste.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.
Per serving: 2828.2 kJ, 32.8 g protein, 54.6 g fat, 13.5 g carbs

TASTE’s take:
This is a unique way to serve braaied snoek. Of course, you can substitute with the fish of your choosing. A pile of crispy potaotes is all you need.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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