Whether it’s a Sunday lunch or week night dinner – this recipe will go down a treat. It’s one of my favourite recipes made with a special marinade of West African herbs & spices served with rice and sometimes plantain. The thing I love about it is that it’s so easy to make and doesn’t take a lot of time.
All you need is:
1 whole Seabass or Tilapia, cleaned and gutted (ask you fish monger to do this for you).
4 tablespoons of extra virgin olive oil or peanut oil
2 spring onions, chopped
2 teaspoons of freshly chopped ginger, (alternatively use 1 teaspoon of ginger powder)
1 clove chopped of garlic (optional)
1 teaspoon of African dry pepper (alternatively chopped scotch bonnet or chilli flakes)
1 tablespoon of brown sugar or honey
1 teaspoon of African bitter leaf (optional)
2 maggie (stock) cubes or knorr chicken stock cubes (alternatively 4 tablespoons of soy sauce)
pinch of coarse black pepper
fresh parsley to garnish
500 ml water
How to cook
Combine all the ingredients (except the fish) in a bowl and mix well, then coat the fish with the marinade.
If you want to make a light sauce, dissolve stock cubes in warm water and pour over the fish. Alternatively you can skip this step and add the stock cubes or soy sauce in the marinade to marinate the fish.
Bake it in the oven for 15-20 mins, in baking paper or foil.
Take out of the oven, you can even grill the fish for a little longer.
Serve with rice.