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Oven Baked Snoek topped with Herbed Sweet Chilli Butter


  • 1 x whole Breco Braai Snoek

  • 1 ripe lemon

  • Salt & Pepper

  • Fennel fronds (optional)

Sweet Chilli Herb Butter

  • 120g soft butter

  • 1/2 cup chopped fresh coriander

  • 1/3 of a cup chopped fresh dill

  • Zest of 1 lemon

  • 1/2 cup sweet chili sauce

  • 3 cloves crushed garlic


  • Defrost the snoek.

  • Place fennel fronds onto an oven tray and top with the Snoek, squeeze over the lemon juice, season with salt and pepper.

  • Mix together the ingredients for the butter and dot half over the butter onto the fish.

  • Bake the fish for approximately 25-30 minutes or until cooked.

  • Remove from the oven and dot with the remaining butter.

  • TIP:

  • if you are cooking the Snoek over the coals season and brush with the sweet chilli butter, reserving some to dot onto the fish at the end.

  • © Jenny Morris