Place the fish on a chopping board and using a chef’s knife (or utility knife) slash the fish diagonally with a 3-4cm gap in between each slash. Be careful not to slash too deep into the fish cavity, just enough for the season to penetrate.
Do the same slash and seasoning method to the other side of the fish.
Allow the dry rub to infuse overnight or for at least several hours.
Preheat the oven on 180c/gas mark 5
Coat two large pieces of aluminium foil with melted coconut oil and wrap each mackerel tightly.
Place on a baking tray and roast for 25 minutes (remove and set aside when done)
As the fish is cooking in the oven, prepare the ingredients ready for the fish to be stewed.
On low-medium heat, melt 2 tablespoons of coconut oil in a large frying pan, then proceed to sautee the onion and garlic until translucent.
Add the bell peppers and grated ginger and stir for 2 minutes.
Then pour in the tomatoes and combine all of the ingredients.
Add the pimento, scotch bonnet and season with fish seasoning, salt, pepper, thyme and parsley before adding 3/4 cup of water.
Use an egg spatula to carefully lower each fish into the pan.
Increase the heat to high to bring to the boil before reducing to a simmer. Use a spoon to fully immerse the fish in the liquid.
Cover with the lid and leave to simmer for 20- minutes on low heat. Check the liquid levels throughout this time and add 1/4 cup of water if required.