If you’re new to roasting a whole fish, we recommend starting with a white-fleshed fish like sea bass. Roasting the fish wrapped in banana leaves steams it gently which keeps the flesh moist and imparts a subtle sweet aroma to the fish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | Seafood |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 500 |
| Fat | 12g |
| Saturates | 4g |
| Protein | 80g |
| Carbs | 11g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7.
Scale and gut the fish. Using a sharp knife, score the sides of the fish at an angle right down to the bone. This will help the jerk spice sink in.
To make the jerk spice roughly chop the herbs, juice one lime, cut the other limes into wedges and grate the ginger and garlic.
Add all the ingredients from the mixed herbs to the olive oil to a blender or food processor, and blitz to form a paste. Add extra water or oil if needed.
Lay the banana leaves flat on a clean work surface and rub the jerk spice all over the fish before placing it in the centre of the leaves, leaving enough space at the top and sides of the fish.
Using the string, tie around the fish securing the leaves around it.
Place the fish in a large roasting tray and cook for 40 minutes or until cooked through.
While the fish cooks through, make the pineapple salsa by peeling the pineapple and cutting it into cubes.
Slice the red chilli, deseed and slice the jalapeno, finely sliced the spring onions, zest and juice the remaining lime and finely chop the fresh coriander.
Combining these ingredients, season well with salt and freshly ground black pepper and refrigerate.
Remove the banana leaves before serving the fish and top with the pineapple salsa.
