Oh, Dear…and I thought I had only missed one fish Friday… I have been so busy with this and that my writing and cooking has suffered a little but the good news is I have found an oven…A proper cooker with a hob and an oven and a thermostat…So excited so just in time for Christmas now I can cook again..properly instead of working around or cooking something which doesn’t involve rising unless it is using yeast…
Today it is Jerk fish this marinade can be used for chicken as well
- 3 medium size Perch or Sea Bream
- I tbsp Allspice berries or ground allspice.
- 1 tbsp black peppercorns
- 2 bay leaves.
- 1 large pinch ground cloves.
- 1/2 tbsp muscovite sugar.
- Few sprigs Thyme picked and chopped.
- Few sprigs fresh coriander chopped.
- 3-6 birds eye chillies finely chopped.
- 2 clove garlic finely chopped.
- 3cm fresh ginger.
- 2 spring onions.
- zest of 1 lime.
- 1 tbsp olive oil
- 11/2 tbsp honey.
- 2 tbsp golden rum ( optional)
Slash fish 3 times across diagonally and put in oven proof dish and put on one side.
Pound allspice, peppercorns and bay leaves together. Mix in cloves, sugar and honey. Add herbs, chillies, garlic, ginger and bash together.
Tip into a jug and add chopped tops of spring onions, lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well.
Leave in fridge to Marinade for at least one hour.
Pre-heat oven to 220 degrees or gas 7. Cook for 20-30 minutes until slightly charred and cooked.
This is one of my favourite fish dishes lovely and fresh with succulent flesh….
Until next time stay safe and laugh a lot….If you haven’t already then please pop over to my new blog and like me.It is lonely. and say hello…https://myearlyretirement.com