Did you try the fish fillets in Lemon Butter Sauce the week before last? How was it? Want another quick recipe to cook fish?
Again I am recommending a whitefish fillet, that means, Bangamary, Trout, Red or Grey Snapper, Snook and any other variety of whitefish available can be used.
The seasoning for the fish is very simple – salt, ground black pepper and fresh thyme – chop the leaves up finely. If you have a good, dry, all-purpose seasoning that can work too. Now you know we Caribbean people like our food to have colour, so for this recipe we are going to make a little flavoured oil to rub on the fish so that when it bakes up it has an attractive colour.
Special equipment:
Heavy duty or non-stick aluminum foil
Rimmed sheet pan
INGREDIENTS
3 whole whitefish fillets rinsed and patted dry
Salt and pepper to taste
1 ½ teaspoons finely minced fresh thyme
3 tablespoons vegetable oil, plus extra to brush the foil/pan
¼ teaspoon paprika
¼ teaspoon ground turmeric
DIRECTIONS
Preheat the oven to 400 degrees F.
Line a baking sheet with aluminum foil and brush the foil with oil. Set aside.
Season the fish with salt and pepper to taste. Sprinkle thyme on both sides of the fillets. Set aside for 5 minutes
Mix together the oil, paprika and turmeric.
Rub or brush the paprika-turmeric oil on both sides of the fillets and arrange on the baking sheet, fleshy side up.
Transfer to oven and bake for 16 – 18 minutes or until the fish flakes easily when pried with a fork or knife. Remove the pan from the oven and let rest for 5 – 7 minutes before removing the fish from the pan.
NOTES
If you are using any fish with the skin on, score the skin-side of the fish to prevent it curling up in the pan when it meets the heat.
The cooking time for the fish will vary depending on the variety of fish and the size and thickness of the fillets.
Halve the fillets if they are large.
