Oven baked whole red snapper! Poisson Braisse! You can’t visit the south west region of Cameroon without making a stop in Limbe for some roasted fish. Sellers purchase the fish from the tiny boats coming ashore with fresh catch of the day. Take a look around., pick one and it will be seasoned to perfection and roasted for you. Be patient, its worth the wait. The aroma alone is mouth watering. Served with some roasted plantains or miondo and a fresh pepper sauce on the side. Miondo is made from fermented yucca root. Right next are bars serving popular Cameroonian brews to go with your meal. Wash your hands and enjoy the feast.
Cameroon 2014
Look who I found at my local whole foods! Wild caught red snapper. Just what I am on the lookout for this beautiful day. If you are a little uncomfortable working with whole fish you can definitely use snapper fillets. I must say you do miss out on the ” Cameroonian experience”. Preference matters though. So stick to what you like and what whoever you are cooking for likes. Fish head might not be so pleasing to others as it is to you after all.
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These are my spices, most of them are easily accessible through your local market. The exception will be njangsa seeds from Cameroon. You can get them from a local West African grocery store. When all fails, try amazon. I just looked it up out of curiosity. Yup, they got it on amazon. Definitely over prized but it sure adds to this marinade. So make it happen for sure if you can afford it.Make a big batch and use some for the pepper sauce to go with the fish after baking.
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Add a table spoon of canola oil ,generously rub fish with herb marinade. Let sit for about 20 minutes while you prep your veggies. Japanese sweet potatoes! They are my daughters favorite….who am I kidding. My favorite too. Have you tried my Spicy Japanese Sweet Potato Fries ? Amazing and no compromise on the crunch.
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Together with the fish they all went in at 400 degrees for 25 minutes. Out comes, tender potatoes. Perfectly cooked, flaky snapper with just a little char on the fish cheeks. Just how we like it.
I take the bottom half. What can I say, its an African thing. Daring! Bones and all is devoured.
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- Whole Tillapia
- Whole Trout (second favorite)
- whole mackerel (more oily)
If you have not baked whole red snapper before, give it a try. More flavorful and moist. Share photos with us if you recreate this and hope you enjoy it as much as we did.
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Oven baked whole red snapper
Ingredients
- 1 whole red snapper
- 1 small spring onion
- 1 sprig of parsley
- 1 small habanero
- 5-7 njangsa seeds
- 2 garlic cloves
- 1 small chunk of ginger (about 1 tsp crushed)
- 1 maggi cube
- 1/2 tsp Kosher salt
- 2 Tbsp olive oil
- 1/4 small onion
Instructions
- Descale fish.(or have it done by vendor before you leave). And cut of fins leaving the tail on for handling. Thoroughly rinse fish. Using a sharp knife, make angled slits down the sides.
- Blends all ingredients (including salt and maggi) with olive oil until creamy. Use 3/4 of this to marinade fish. Use food grade gloves or brush to thoroughly coat fish, inside and outside. Let sit for about 15-20 minutes
- Preheat oven to 425
- Add one more tablespoon of olive oil into remaining blended herbs and give it a good stir. Transfer fish into cast iron skillet (or any baking dish you have) Brush exposed side with olive oil/spice blend. Add in your choice of vegetables (Cut into small pieces so they cook into correct doneness alongside fish).
- Bake for 20 minutes until flaky. Flip, brush with more spices and broil on high for about 3 minutes or until just a little charred. Flip vegetables too.
- Enjoy. Watch out for the bones. More flavorful but a little more daring for some
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