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Main course · West African

Poisson Braisé (Cameroonian Grilled Sea Bream) with Fried Plantain

50 min Serves 4 ~857 kcal/serving ~£19.50 (£4.88/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 whole sea bream, gutted
  • 20 g fresh flat-leaf parsley
  • 15 g fresh basil
  • 4 spring onions
  • 4 garlic cloves
  • 25 g fresh root ginger
  • 1 scotch bonnet chilli
  • 1 onion
  • 8 tbsp vegetable oil
  • 4 ripe plantain
  • 1 lime

Nutrition (per serving)

Calories
857 kcal
Protein
62.6 g
Carbohydrate
64.7 g
of which sugars
33 g
Fat
38.4 g
of which saturates
5.1 g
Fibre
6.5 g
Salt
0.88 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the parsley, basil, spring onions, garlic, ginger, scotch bonnet (deseeded for less heat), half the onion, 2 tbsp vegetable oil and 1 tsp salt to a rough green paste. (Cameroonian cooks add njansang and white pepper; the fish is still good without.)

  2. 2

    Cut 3 deep slashes on each side of the sea bream and rub the paste all over and into the cavities and slashes. Leave for 10 minutes.

  3. 3

    Heat the grill to high. Lay the fish on an oiled, foil-lined tray and grill for 7-8 minutes each side until the skin is charred and the flesh is opaque and lifts easily from the bone. (Or roast at 220C (200C fan, gas 7) for 20-25 minutes.)

  4. 4

    Meanwhile, peel the plantains and slice on the diagonal. Fry in the remaining oil for 2-3 minutes each side until golden, and drain on kitchen paper.

  5. 5

    Serve the fish with the fried plantain, the remaining onion thinly sliced, and lime wedges.

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