Oven Roast Fish & Bammy
Savor the flavors of the Caribbean with our mouthwatering oven-roasted fish, infused with aromatic thyme, fiery Scotch bonnet, and sweet onions. Paired with delectable bammy soaked in creamy coconut milk, this dish is a tropical delight that will transport your taste buds to paradise. Dive in for a vibrant, satisfying meal that's bursting with flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(2)
- coconut milk
- coconut oil
🧂Spices & Seasonings(2)
- Garlic powder
- jerk seasoning
📦Other(2)
- Bammy
- Scotch bonnet powder
👨🍳 Instructions
- 1
Combine jerk seasoning, garlic powder, and Scotch bonnet powder with coconut oil and mix.
- 2
Add the fish and butter to the mixture, then place in the oven for about 25 to 30 minutes.
- 3
Soak Bammy in coconut milk for about two minutes before serving.
💡 Pro Tips
- ✓Roast fish at 400-425°F to achieve proper protein coagulation while maintaining moisture - lower temperatures cause the fish to steam in its own juices rather than develop a proper crust.technique400-425°F
- ✓Test fish doneness at 145°F internal temperature using the 10-minute rule: cook 10 minutes per inch of thickness, as fish proteins denature completely at this temperature without overcooking.timing145°F, 10 minutes per inch
- ✓Warm coconut milk to 100-110°F before soaking bammy because warm liquid penetrates the cassava fibers 30% faster than cold, preventing a soggy exterior while ensuring even hydration.technique100-110°F
- ✓Mix coconut oil-based marinades at room temperature (70-75°F) because coconut oil solidifies below 76°F, preventing even coating and spice distribution on the fish surface.ingredient70-75°F
- ✓Pat fish completely dry before applying the jerk mixture - surface moisture creates steam that prevents the Maillard reaction from developing the characteristic caramelized crust.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Oven Roast Fish & Bammy
Savor the flavors of the Caribbean with our mouthwatering oven-roasted fish, infused with aromatic thyme, fiery Scotch bonnet, and sweet onions. Paired with delectable bammy soaked in creamy coconut milk, this dish is a tropical delight that will transport your taste buds to paradise. Dive in for a vibrant, satisfying meal that's bursting with flavor!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(2)
- coconut milk
- coconut oil
🧂Spices & Seasonings(2)
- Garlic powder
- jerk seasoning
📦Other(2)
- Bammy
- Scotch bonnet powder
👨🍳 Instructions
- 1
Combine jerk seasoning, garlic powder, and Scotch bonnet powder with coconut oil and mix.
- 2
Add the fish and butter to the mixture, then place in the oven for about 25 to 30 minutes.
- 3
Soak Bammy in coconut milk for about two minutes before serving.
💡 Pro Tips
- ✓Roast fish at 400-425°F to achieve proper protein coagulation while maintaining moisture - lower temperatures cause the fish to steam in its own juices rather than develop a proper crust.technique400-425°F
- ✓Test fish doneness at 145°F internal temperature using the 10-minute rule: cook 10 minutes per inch of thickness, as fish proteins denature completely at this temperature without overcooking.timing145°F, 10 minutes per inch
- ✓Warm coconut milk to 100-110°F before soaking bammy because warm liquid penetrates the cassava fibers 30% faster than cold, preventing a soggy exterior while ensuring even hydration.technique100-110°F
- ✓Mix coconut oil-based marinades at room temperature (70-75°F) because coconut oil solidifies below 76°F, preventing even coating and spice distribution on the fish surface.ingredient70-75°F
- ✓Pat fish completely dry before applying the jerk mixture - surface moisture creates steam that prevents the Maillard reaction from developing the characteristic caramelized crust.technique