Snoek braai
November 2015

By Jess Ferguson RD (SA)

Serves 4 - 6


  • 30 ml (2 tbsp) olive or avocado oilSnoek braai
  • juice and finely grated rind of 1 lemon
  • 45 ml (3 tbsp) chopped fresh Italian parsley
  • 2,5 ml (½ tsp) salt
  • black pepper to taste
  • 1,2 kg whole snoek or line fish, head removed and butterflied




  1. Mix oil, lemon juice and rind, parsley, salt and pepper together.
  2. Brush the skin side of the fish with a little bit of extra oil to prevent it from sticking to the braai grid.
  3. Brush fish with oil mixture and braai for 15-20 minutes over medium coals with the skin side down. Turn fish over and brown on the other side for a few minutes. Take care not to burn or overcook the fish.
  4. Carefully flake the fish to see if it is cooked – it should separate easily.
  5. Serve with a salad, lemon wedges and starch of your choice.


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