Grilled snoek with tomato and onion salsa

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 1 kg fresh snoek, butterflied, or 4 hake fillets
• 2 tbsp apricot jam
• 1 tbsp sunflower oil
• 2 tbsp lemon juice
• 2 cloves garlic, crushed
• 4 tomatoes, diced
• 1 red onion, finely chopped
• 3 tbsp fresh parsley, chopped
• black pepper, to taste
• lemon wedges, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Mix the jam, oil, half the lemon juice and the garlic to make a basting.
2. 2Step 2. Pat the fish dry and brush the flesh side with the basting.
3. 3Step 3. Cook over medium coals or under a hot grill, skin side down first, for about 10 minutes, then turn and cook for a further 5–10 minutes, basting once more.
4. 4Step 4. Check the fish is cooked right through — the flesh should be opaque and flake easily from the bone.
5. 5Step 5. Mix the tomato, red onion, parsley, remaining lemon juice and black pepper for the salsa.
6. 6Step 6. Serve the fish with the salsa, lemon wedges and a green salad or a baked sweet potato.

Allergens for your selection

• Contains: Fish

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.