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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Put this dish together this weekend as an experiment because I wasn't sure what to cook snoek with (besides apricot jam)and it turned out beautifully - hope you enjoy it too! Ingredients:
1 cleaned and butterflied snoek |
500 g back bacon |
1 orange |
1 bunch fresh coriander (dhania) |
olive oil |
salt |
Directions:
1. Place fresh butterflied snoek on lightly oiled tin foil, flesh facing up.
2. Lightly salt the flesh.
3. Squeeze the juice of 1 orange onto the snoek.
4. Chop all of the coriander (dhania) and cover the flesh completely.
5. Cover the coriander with bacon strips placed flat on top like a blanket.
6. Drizzle with olive oil.
7. Cook for 15 - 20 minutes (depending on the thickness of the flesh) in closed tin foil at 180 degrees celcius, and then open the tin foil and grill the bacon for a few minutes until crispy.
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