For fish seasoning – 2tbsp thyme, 1/4 tsp Himalayan pink salt, 1/4 tsp onion powder, 1/4 tsp garlic granules and 1/2 tsp black pepper
2tbsp of coconut oil
1 large yellow plantain
1tsp black pepper
1/4tsp of ground pimento (allspice)
For the salsa
1 cup of mango, roughly chopped
1/2 cup of cucumber **optional
2 tbsp. of lime juice, squeezed
1/3 cup of fresh coriander, chopped
1 cup of pineapple, roughly chopped
1 tsp worth of finely chopped scotch bonnet
1 large scallion, diced
pinch of black pepper
Preheat the oven at 180 degrees celsius or gas mark 4.
Ground the fish seasoning in a coffee blender into a fine powder.
Coat the fish fillets in coconut oil, using a silicone brush to lubricate the fish thoroughly on both sides.
Follow up with applying the fish seasoning, again using the same technique, both sides with a generous application.
Wrap the fillets tightly with foil, place on a baking tray to bake for 20 minutes.
In the meantime, remove the skin and cut plantain into two halves, add to a sauce pan with 3 cups of water. Turn the heat high until boiling point has reached, reduce to low to allow simmering for 10 minutes.
The plantain should take on a darker colour and tenderise when done. Once soft use a potato masher to break down the plantain into a puree like consistency and mix in the pimento and black pepper.
Once the 20 minutes has finished, remove the foil enclosed fish from the oven and set aside to cool.
Add all of the salsa ingredients into a bowl and toss so the lime, scotch bonnet and black pepper coat everything.
Serve fish on a bed of plantain with the salsa on top
Can use other meaty fish like blue marina or hake instead.
Pimento is often referred to as allspice.
Store any left over salsa in the refrigerator and use within 2-3 days.