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Baked Fish with Ginger and Lime
A simple yet flavorful dish where whole fish is marinated in a zesty blend of ginger, lime, garlic, and chili, then baked until tender and flaky. Often served with rice.
ð§ ææ
- 2 medium Whole fish (e.g., snapper, tilapia)(cleaned and scaled)
- 1/4 cup Lime juice
- 2 tablespoons Fresh ginger(grated)
- 4 cloves Garlic(minced)
- 1 finely chopped Scotch bonnet pepper(seeds removed for less heat, optional)
- 1 small Onion(thinly sliced)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Vegetable oil
ðšâð³ äœãæ¹
- 1
Preheat your oven to 200°C (400°F). Lightly grease a baking dish.
- 2
Make a few diagonal slashes on both sides of each fish. This helps the marinade penetrate and ensures even cooking.
- 3
In a small bowl, whisk together the lime juice, grated ginger, minced garlic, chopped scotch bonnet pepper (if using), salt, and black pepper.
- 4
Rub the marinade all over the fish, making sure to get some inside the cavity and into the slashes. Place the sliced onions inside the cavity of each fish.
- 5
Place the marinated fish in the prepared baking dish. Drizzle with vegetable oil.
- 6
Bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the size of the fish.
- 7
Serve hot, garnished with fresh lime wedges if desired. It pairs well with plain rice or a simple salad.
ð¡ ããã®ã³ã
- âEnsure the fish is completely dry before marinating for better flavor absorption.
- âDon't overcook the fish, as it can become dry.
- âIf you don't have scotch bonnet, a habanero or other hot pepper can be substituted.
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- Add fresh herbs like parsley or cilantro to the marinade.
- Stuff the cavity with slices of tomato and bell pepper.
- Grill the fish instead of baking for a smoky flavor.