Oven baked sea bream

A Fusion of West African Tradition and Modern Flair

This Oven Baked Sea Bream brings the bold flavours of West African cuisine into harmony with innovative twists. Earthy spices, fresh herbs, and a vibrant Meko Salsa create an irresistible dish that’s perfect for any occasion. Whether you’re hosting a dinner or treating yourself, this dish is sure to impress.

Ingredients:

For the Sea Bream:

  • whole Sea Bream, cleaned

  • 2 Onions

  • 5 cloves of Garlic

  • Ginger

  • 1 and a half Scotch bonnet peppers

  • Spring onions

  • Fresh thyme

  • Fresh Coriander

  • Sea Salt

  • Coarse Black Pepper

  • Smoked Paprika

  • Olive Oil


For the Meko (Fresh Chilli Pepper Salsa):

  • 2 fresh Tomatoes

  • 1/2 Scotch bonnet pepper

  • 2 cloves of Garlic

  • Ginger

  • Salt to taste

  • Olive Oil

Instructions

1. Prepare the Marinade:

  • Using a pestle and mortar or a food processor, grind the onions, garlic, ginger, Scotch bonnet peppers, and spring onions into a coarse paste.

  • Add the fresh thyme, coriander, sea salt, black pepper, and smoked paprika to the mixture.

  • Stir in olive oil to create a fragrant, flavourful marinade.

2. Season the Sea Bream:

  • Preheat your oven to 200°C (Gas Mark 6).

  • Pat the sea bream dry with paper towels.

  • Score the fish with shallow diagonal cuts on both sides to allow the marinade to penetrate.

  • Generously rub the marinade all over the fish, including inside the cavity and the scored cuts.

3. Bake the Sea Bream:

  • Place the seasoned fish on a baking tray lined with parchment paper or lightly greased.

  • Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

4. Prepare the Meko Salsa:

  • Blend the tomatoes, Scotch bonnet pepper, garlic, ginger, and salt into a smooth sauce.

  • Or you can Grind ingredients using Asanka or pestle and mortar for a more authentic texture.

Serving Suggestions

  • Plating: Serve the oven-baked sea bream with a side of the Meko salsa for dipping or drizzling.

  • Sides: Fried Yam

Tips & Notes

  • For an authentic touch, serve the fish with Ghanaian kenkey or banku.

  • Adjust the spice level by reducing the amount of Scotch bonnet peppers in both the fish and salsa.

  • Enhance the flavour by marinating the sea bream for an hour before baking.