Jamaican baked fish is an simple, delicious dish for fish lovers. Easy to prepare, this is a sure pleaser for the whole gang.
I preheat the oven to 190°C/375°F, feeling a sense of anticipation for the delicious meal I’m about to prepare. In a large saucepan, I melt 2 tablespoons of margarine, and as it sizzles, I add the scotch bonnet pepper, thyme, garlic, and onion. The kitchen fills with the delightful aroma of sautéing goodness, a promise of the flavors to come.
As the ingredients sizzle and mingle, I add the rice, stock, and tomato juice. I stir everything together, ensuring the rice is well-coated in those savory juices. I cover the saucepan and let it simmer over the flames, infusing the rice with all the rich flavors. It takes about 25 minutes, but it’s time well spent as the rice grains turn tender and soak up the delicious essence.
In a large bowl, I combine diced tomato, corn, parsley, and the cooked rice. The colors and textures come together beautifully.
Now, it’s time to prepare the star of the dish: the fish. I carefully clean and wash it in a mixture of vinegar and water. With a deft hand, I make diagonal cuts on its sides, ready to absorb the seasonings. I generously season it with fish seasoning, making sure it’s well-coated inside and out. A touch of margarine adds a rich, buttery flavor, and I stuff the fish with the rice mixture, a perfect pairing of textures and tastes.
I then wrap the stuffed fish in aluminum foil and place it on a baking tray, I slide it into the preheated oven and bake for about an hour.
Finally, as I serve the baked fish on a platter, I drizzle it with a delectable fish and meat sauce and enjoy.
Jamaican Baked Fish Recipe
Transport your taste buds to the tropical paradise of Jamaica with the tantalizing aroma and flavors of Jamaican Baked Fish. This classic dish is a delightful blend of island traditions and mouthwatering ingredients that will leave you craving for more.
- Fish of choice
- 1/4 cup margarine
- 2 tsp scotch bonnet pepper deseeded and finely chopped
- 2 sprigs thyme chopped
- 3 cloves garlic finely chopped
- 1 large onion chopped
- 8 ounces rice
- 1 cup stock
- 1 can tomato juice
- 1 tbsp tomato diced
- 1 can corn
- 2 tbsp dried parsley
- 1/4 cup white vinegar
- 2 cups water
- 1 tsp fish seasoning
- 1/4 ounce fish and meat sauce
Pre-heat oven to 190°C/375°F.
In a large saucepan melt 2 Tbsps. margarine. Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add rice, stock and tomato juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.
In a large bowl place diced tomato, corn, parsley and cooked rice. Combine well.
Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with fish seasoning, rub inside and outside of fish using 1 Tbsp. margarine, then stuff fish with rice mixture.
Using remainder of margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.
Serve fish on a platter, drizzled with fish and meat Sauce.