watercress Archives

Braai recipes

Creamy cauliflower soup with matzah croutons

1 hour

Easter recipes

Sorghum-and-beetroot haddocks salad

40 minutes

Tart recipes

Trout salad with honey-gochujang butter

15 minutes

Air-fryer recipes

Skilpadjies with “Soweto sauce”

1 hour

Fish recipes

Snoek with atchar

35 minutes

Snoek with atchar

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

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

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.

Find more seafood recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

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Sweetcorn tamarind soup

Pork cacciatore

Coal-roasted potato salad

Creamy cauliflower soup with matzah croutons

Roast trout salad

Sorghum-and-beetroot haddocks salad

Baked falafel tart

Trout salad with honey-gochujang butter

Air-fryer crumbed lamb

Loaded potatoes 2 ways

Mixed salad greens

Skilpadjies with “Soweto sauce”

Smoked haddock fish cakes

Snoek with atchar

Snoek with atchar

Ingredients

Method