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. Repeat this step on the other side.
Generously season each fish with some of the homemade seasoning used 1 tablespoon for each fish and be sure to use seasoning in the cavity and slashes too
Wrap and refrigerate the fish overnight or for at least several hours.
Preheat the oven on 180C/356F/gas mark 5
Coat the aluminium foil with melted coconut/olive oil and wrap the fish 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 in the creole sauce.
On low-medium heat, melt 2 tablespoons of oil in a large frying pan, then proceed to saute the onion and garlic until translucent.
Add the bell peppers, grated ginger, stir and cook for 2 minutes.
Then pour in the tomatoe sauce, add the pimento berries, scotch bonnet pink salt, black pepper, sprigs of thyme and parsley before adding 1 cup of water then stir everything together.
Add some more of the homemade seasoning (I added about 2-3 tsp), do a taste test to adjust.
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 baste the fish in the liquid.
Cover with the lid and leave to simmer for 25-30 minutes on low heat. Check the liquid levels throughout this time and add ¼ cup of water or more if required.
Serve accordingly.