Serves 4-6

In South Africa the combination of something sweet with a touch of tanginess is well-loved. A mixture of apricot jam, cumin, fresh lemon rind and Westfalia Plain or Lemon Flavoured Avocado Oil is the perfect marinade. It is delicious brushed on fresh line fish and braaied over the coals or roasted in the oven for a tasty family supper.



  • 45 ml (3 tbsp) apricot jam
  • 7,5 ml (½ tbsp) cumin seeds
  • 20 ml (4 tsp) finely grated lemon rind
  • 60 ml (¼ cup) Westfalia Plain or Lemon Flavoured Avocado Oil
  • salt and pepper, to taste
  • 1,2 kg whole, fresh firm line fish or snoek, head removed and butterflied
  • fresh avocado or Westfalia Plain or Spicy Guacamole to serve
  • lemon wedges to serve



  1. Mix jam, cumin seeds, lemon rind and avocado oil and whisk until well blended.
  2. Brush a braai grid with a bit of extra avocado oil and place fish, with the skin side down, on the grid. Alternatively line a baking tray with foil or baking paper.
  3. Brush fish with jam mixture and season with salt and pepper to taste. Braai for about 20 minutes over medium coals with the skin side down.
  4. Turn fish over and brown for a few minutes or until the fish just flakes easily but is still juicy.
  5. Alternatively, roast at 180 °C for 30-40 minutes, depending on the size and thickness of the fish. Roast until fish is cooked through but take care not to burn or overcook the fish.
  6. Serve fish with fresh avocado or Westfalia Guacamole and lemon wedges and a side of your choice.


  1. If preferred, 4 small whole fish, like sardines, butterflied can also be used for this recipe.
  2. Serve the fish as part of a seafood platter with grilled prawns, baby spinach, salad ingredients, fresh coriander, lemon wedges and Westfalia Guacamole.