This recipe can be used with any kind of fish. The cooking time will be about the same.
- Preparation Time: 0:30
- Cooking Time: 0:30
- Serve Immediately
Introduction/Overview
In Jamaica we have fish all the time; yup, we are an island so fish is quite the staple. Interestingly enough though I grew up in the country and did not eat that much fish, but ate more poultry and meats. When I’m with my parents though who live in the city of Kingston, I do eat a lot of fish prepared in many different forms. Some of which will be shown here at some point.
So what’s the secret to this dish? It’s the fact that you’re using fresh herbs. The seasoning is really what makes Jamaican food different from any other. I did not have any fresh thyme, so I used bottled thyme which was still quite good. So you can use bottled seasoning if you don’t grow these in your backyard.
As you’ll see in other fish dishes, just simple black pepper and salt is good enough to season fish and then fry it. Then more seasoning is added after it is fried, but that’s a whole other dish…
Ingredients
- Fish
- Herbs
- Basil
- Dill
- Oregano
- Parsley
- Rosemary
- Thyme
- Hot Pepper
- Olive oil
- White Wine
Method
- Remove the scales from the skin of the fish
- Wash the entire fish in water and lime juice
- Dry with paper towel, so the water does not dilute the seasoning. The fish will spring water naturally during the baking process.
- Wash all the herbs
- Chop them fine
- Cut as much pepper as needed
- Add olive oli to baking dish
- Place fish in the dish, then add additional olive oil
- Add salt to taste to the fish
- Add black pepper to taste to the fish
- Add the chopped herbs and pepper all over fish
- Add some wine; as much as you’d like, but not too much
- Add sliced butter
- Cover with foil
- Place in pre-heated to 400F oven for 30 minutes
- Remove from over after 30 minutes and check if done.
- Serve with rice and vegetables
Photo (s)
Video
This video shows you the entire process.
PDF (with recipe and photos and transcript)
Add comment