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