Baked Curry Coconut Snapper
INGREDIENTS
- 2 pounds snapper (3 whole fish)
- 2 tablespoons green seasoning
- 2 tablespoons olive oil (or oil of choice)
- 1 cup sliced onions
- 1/2 stick butter
- 1 tablespoon minced garlic cloves
- 1 teaspoon minced or sliced scotch bonnet pepper (1 whole (seeds in or out))
- 1 cup thinly sliced bell peppers (assorted colours)
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon salt, black pepper, creole seasoning, garlic powder, onion powder, old bay seasoning
- 1/2 teaspoon coriander , sumin (ground)
- 1/2 teaspoon thyme (ground)
- 1 stick sliced (whole)
- 1 teaspoon all spice berries (whole)
- 1 cup lemon (whole lemons sliced)
Ingredients
Instructions
- Directions
Wash and clean fish in water making sure all scales are removed and all the gut inside is cleaned out. Make at least 3 slices on each side of each fish. Preheat oven to 350 degrees. In a small bowl combine 1 tbsp of olive oil with green seasoning and all the dry seasonings, mix and combine well, lather the fish on both sides with seasoning mix. Lather each fish on both sides with marinade well, put two to three lemon slices on the inside of each fish, lay sliced onions, bell peppers and scotch bonnet pepper and remaining lemon slices over the fish. As well as coconut milk and water, cover and bake for 1 hour. After 1 hour remove lid and pour melted garlic and butter over fish, bake 10 minutes with no lid.
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