Oven Cooked Bream

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Breakfast, Main Course
Cuisine: Caribbean
Servings: 4
Cost: 10

Equipment

  • Oven Dish
  • Sharp knife

Ingredients

  • 4 Red Bream
  • 1 Large Onion Sliced
  • 1  Lime Juiced
  • 2 tbsp Frank&Co Fish Seasonin’ Rub
  • 1 tsp Sea Salt
  • Rapeseed Oil For drizzling

Instructions

  • Preheat oven to 200°c.
  • Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place in an oiled oven dish.
  • Drizzle with freshly squeezed lime juice.
  • Sprinkle fish seasonin’ and salt on each side of the fish.
  • Arrange the onion around the fish and sprinkle with ½ tsp fish seasonin’.
  • Drizzle the fish with rapeseed oil and cover the dish with foil.
  • Roast in hot oven for 50 minutes.
  • Remove the foil after 25 minutes, return to the oven and cook for a further 25 minutes until golden brown.

Serve with hard dough bread and salad.     

    Escovitch Fish

    Fried fish with spicy escovitch sauce
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Course, Snack
    Cuisine: Caribbean
    Keyword: Piquante, Spicy
    Servings: 3
    Cost: £10

    Equipment

    • Frying Pan
    • Serving Dish
    • Chopping Board
    • Sharp knife
    • Spoon

    Ingredients

    • 3 Red Bream
    • 1 Lime Juice
    • 2 tbsp  Frank&Co Fish Seasonin’ Rub
    • 1 tsp Sea Salt
    • Rapeseed Oil For shallow frying

    Escovitch Liquor

    • 1 Large Onion Sliced
    • 1 Red Bell Pepper Sliced
    • 1 Green Bell Pepper Sliced
    • 2 tbsp Frank&Co Escovitch Pickle
    • 75 ml White Wine Vinegar
    • 1 tsp Rapeseed Oil

    Seasoned Flour

    • 250g Plain Flour
    • 2 tbsp Frank&Co Fish Seasonin’
    • ½ tsp Sea Salt

    Instructions

    Method

    • Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place on a plate.
    • Drizzle with freshly squeezed lime juice and sprinkle with fish seasonin’ and salt on each side of the fish and leave to for ½ hour.
    • Mix all the ingredients for the escovitch sauce in a bowl and set aside.
    • Mix the flour, fish seasonin’ and salt on a plate.
    • Dust the fish in the flour mixture and shake off any excess before frying.
    • Pour oil in a heavy based frying pan so it is approximately 1cm deep for shallow frying. Heat the oil until it is around 180°c.
    • Fry the fish for 5 minutes on each side, until golden brown. Remove from the pan and place on a paper towel to soak up any excess oil.
    • Strain the escovitch vegetable mixture through a sieve and reserve vinegar. In a clean frying pan heat 1 tsp oil. Add the vegetable mixture and cook on a low to medium heat for 5-7 minutes. Reduce the heat to low, then add the reserved vinegar cover and cook for a further 3 minutes.
    • Place the fried fish in a serving dish and pour the hot vegetable mixture over the fish.

    Serve with fried dumplings, plantain and rice and peas. 

      Ackee and Salt Fish

      Try this recipe using Frank&Co Fish Seasonin’ to create an authentic Ackee and Saltfish dish full of flavour!
      Prep Time18 hrs
      Cook Time45 mins
      Total Time18 hrs 45 mins
      Course: Breakfast, Main Course
      Cuisine: Caribbean
      Keyword: Spicy, Tasty
      Servings: 4
      Cost: £12

      Equipment

      • Bowl
      • Chopping Board
      • Knife
      • Spoon
      • Tin opener
      • Large Frying Pan

      Ingredients

      • 300 g Boneless Salt Fish
      • 540 g Tin Ackee
      • 1 Onion Chopped
      • 3 Cloves  Garlic
      • 4 Tomatoes Chopped
      • 1 Red Pepper Chopped
      • 2 tsp  Frank&Co Fish Seasonin’
      • ½ tsp Frank&Co Hot Pepper Sauce
      • 1 tsp Cider Vinegar
      • ¾ tsp Fresh Thyme
      • ½ tsp Black Pepper
      • ½ tsp Salt
      • 1 tbsp Butter
      • 3 tbsp Vegetable Oil

      Instructions

      Method

      • Rinse the salt off the fish with water and soak overnight, changing the water twice before cooking.
      • Dice the onions, tomatoes and red pepper. Finely chop the garlic.
      • Heat the oil in frying pan add the fish and fry for about 5 minutes.
      • Remove the fish from pan and add the butter, onions and garlic, cook on a low heat for 5 minutes. Add more oil if required.
      • Add the tomatoes and fish seasonin’, cook for 10 minutes.
      • Add the red pepper, cook for 5 minutes.
      • Add the fish, hot pepper sauce and cider vinegar. Taste and add salt if required. Cover and cook on low to medium heat for 10 minutes.
      • Drain the ackee and stir gently into the pot. Sprinkle with black pepper and thyme, check and adjust seasoning, cook for 5 minutes until the ackee  is warm through.

      Serve on a bed of white rice.

        Roast Mackerel

        A mackerel dish full of flavour that's very quick and easy.
        Prep Time15 mins
        Cook Time35 mins
        Total Time50 mins
        Course: Main Course, Snack
        Cuisine: Caribbean
        Keyword: Flavoursome
        Servings: 4
        Cost: £4.50

        Equipment

        • Oven Dish
        • Sharp knife
        • Chopping Board
        • Fish Bone Tweezers
        • Measuring Spoon
        • Paper Towel
        • Kitchen Foil

        Ingredients

        • 2 Mackerel Filleted
        • tbsp Frank&Co Fish Seasonin'
        • 2 tbsp Frank&Co Escovitch Pickle
        • ½ tsp Sea Salt
        • ½ tsp Freshly Ground Black Pepper
        • 1 tsp Vinegar For preparing fish
        • ¼ Vegetable Oil For greasing baking tray

        Instructions

        Preparing Fish

        • Fillet the fish and remove the bones with fish tweezers.
        • Wash the fish in a bowl with water and vinegar and pat dry with paper towel.
        • Line a baking tray with the kitchen foil and smear with a little oil.
        • Lay fish in a single layer in the tray and spoon escovitch pickle liquor over the fish, if you like it hot add more of the scotch bonnet pepper and onions.
        • Sprinkle with Fish Seasonin', Salt and Pepper. Gently pat into the flesh.
        • Leave to marinade for 30 minutes.
        • Bake in a hot oven 200c for 35 minutes.

        Serve with hard dough bread and salad.

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