Ingredients

Method

• 1 whole snoek, butterflied
• 4 T vegetable oil
• sea salt and freshly ground black pepper, to taste
• 400 g Woolworths Rosa tomatoes
• 1 x 400 g jar Woolworths jalapeño atchar
• 3 Woolworths Padron peppers, sliced
• 1 sprig curry leaves
• 1 T honey
• 100 g Woolworths snacking cucumbers, sliced lengthways, for serving
• watercress, for serving

Method

Ingredients

1. Preheat the oven to 220°C. Pat dry the snoek with kitchen paper and rub with half the vegetable oil and season liberally. Roast for 25–30 minutes, or until the flesh is cooked through and flakes easily.

2. Roughly chop half the tomatoes and cut the rest into wedges. Mix the jalapeño atchar, peppers and chopped tomatoes.

3. Heat a pan and add some oil. Flash-fry the curry leaves, add the atchar mixture and char, then add the honey and season to taste. Tip the raw tomato wedges into the atchar mixture.

4. To serve, place the snoek onto a large platter and dress with the tomato atchar. Serve with the cucumber and watercress.

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Photographs: Toby Murphy
Food assistant: Emma Nkunzana