Ingredients
1 Snoek or 4 sea bass or sea bream, descaled and opened up like a butterfly
80g butter
120g apricot jam
Juice of 1 lemon
1 tsp salt
½ tsp white pepper

Method
Fire up your braai or bbq and wait for the coals to go white and the flames to disappear completely.

While you wait, put the butter, apricot jam, lemon juice, salt and pepper into a small saucepan and cook gently until everything is melted and combined.  This will take about 5 minutes.  Leave to one side to cool.

When the fire is ready, oil the skin of the fish and put it on to a braai grill so it is opened up, skin side down on medium-to-hot coals.  When the fish is on your braai, take a basting brush and very generously brush the fish with the apricot glaze. Cook for around 4 minutes, turn so the skin side is up and cook  for 2 minutes.  Turn back and baste again while it cooks for 4 minutes then turn over again for 2 minutes.  Continue to cook like this until the fish is cooked, around 16 minutes in total for Snoek, 8 for sea bass.