Baked Whole Fish

This baked whole fish is tender, tasty and comes together in no time. We call this poisson brase in Cameroon. A popular seaside favorite typically enjoyed with some grilled plantains, bobolo or miondo.

We have been eating whole fish for as long as I can remember. Growing up in Cameroon, fish is usually bought whole. It is then grilled whole or cut up into steaks. Sometimes fried for use in soups or marinated and cooked in plantain leaves.

BEST FISH TO COOK WHOLE

There really isn’t a limit as there is so much flavor in all the bones , skin and all that good stuff but here are our favorite best tried baked whole fish

Mackerel

Fatty and loaded with omegas. Very noticeable flavor so you want to bring in some acid here to balance the fat. Even better on charcoal grill

Snapper

Firm with a little sweetness and not very fatty. The nuttiness of these traditional spices and the fresh herbs makes for one delectable baked whole fish

Bass:

Firm, yet tender and also quite lean. Its mild flavor profile pairs wonderfully with fresh herbs and our traditional west African spices.

Salmon, Tilapia, Trout are other fish you can enjoy whole

TIPS ON HOW TO BUY WHOLE FRESH FISH

First things first , buy if you are going to cook within a day or two if not freeze for another day. Where you buy is important. We all can’t have direct access to the fisherman but sustainability and quality go hand in hand. Take a look and the WHOLE fish. Gills should be red, no sunken eyes and that extra fishy smell is really not what you’re going for. Find out if the fish has been previously frozen and where its from. Its always important to know where our food comes from. Also, depending on where you buy make sure you have it cleaned. Scales, gills and fins. This will cut down on prep time.

HOW TO SEASON WHOLE FISH

Unlike poultry and other meats, you do not need to marinade for hours. Here we are using a wet marinade with some fresh herbs and some traditional spices. Here is a whole fish recipe using a dry marinade . Regardless of your method of seasoning a few tips to consider.

Make sure there are no scales!

I find making slits down the sides of the fish makes for a more tasty fish

In this case adding salt into the marinade rather than the fish separately tells you exactly where you are with seasoning.

And also be generous when coating the fish but safe some to drizzle over the fish when serving.

HOW TO COOK WHOLE FISH IN THE OVEN

Using a grill basket provides not only an even baking experience but also a crispy skin all around. Grease the basket and you want a pan underneath to catch any drippings.

Basting the fish during baking is an optional. However I reserve this when grilling over charcoal.

INGREDIENTS

Some traditional spices we use for this marinade are readily available online.