Fresh from the West Coast
ON A culinary tour from Yzerfontein to Doringbaai, author Georgia East explores the abundance of the West Coast – from harders and snoek to oysters and mussels, heerboontjies and Sandveld potatoes. She pays tribute to these offerings with unfussy, flavoursome dishes with a Mediterranean twist.
SNOEK WITH PAPRIKA GARLIC BUTTER
Whether eaten fried in batter, salted and dried or smoked, snoek makes up most of the local diet all along the West Coast. High in omega-3 fatty acids, snoek is a deliciously meaty fish.
SERVES 6 PREPARATION: 15 MIN COOKING: 18 MIN
250g butter10ml (2t) smoked paprika4 garlic cloves, crushed1,5kg whole snoek, cleaned and butterfliedmelted butter or olive oil to3-4 fresh rosemary sprigscharred lemon halves, green salad and garlic bread to serve
