Sheet-Pan Snoek Braai with Roasted Potatoes
South African grilled snoek (or sea bass) with crispy roasted potatoes, lemon, and chili — all on one sheet pan. High-heat, minimal fuss, maximum flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 fillets (about 6 oz each) snoek or sea bass fillets, skin-on
- 1 lb small potatoes, halved
- 1 whole lemon
- 1 whole red chili, sliced
- 3 tbsp olive oil
- 1 to taste sea salt and black pepper
Instructions
- 1
Heat oven to 450°F. Toss potatoes with 2 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast potatoes for 12 minutes until they start to soften and edges brown.
- 3
Pat fish dry. Brush both sides with remaining olive oil, season with salt and pepper.
- 4
Push potatoes to the sides of the pan. Lay fish skin-side up in the center.
- 5
Top fish with lemon slices and chili. Roast 8–10 minutes until skin is crispy and flesh flakes.
- 6
Squeeze fresh lemon over the plate. Serve hot with potatoes and any pan juices.
Tools you’ll need
- sheet pan
- oven
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