Hello Corn, you are still the champ- I promise; Fish is just a side chick, don’t you worry. At this point, I think it won’t be fair of me not to confess that I have been cheating on corn.
Even as I have professed my undying love to corn, I have still been eating fish more than four times a week. It is easy and quick to make; very affordable and super flavourful.
With due sincere apologies, I think Fish deserves to be celebrated head on… So, here’s to fish- Thanks for being a great source of protein.
I prefer to grill my fish than boil or fry. I like the taste better, and it sure is healthy! My favourite Cameroon black pepper is partnering in this! Join me, enjoy this savory delicacy… Oh lalala… Oh lalala a…
INGREDIENTS 3Servings
- Herring fishcleaned 3
- Black pepper 2 tbsps
- Gingerpowder 1/2 tbsp
- Garlic3 cloves or powder 1 tbsp
- Limewedged into four 1
- Curry powder 2 tsps
- Dried thyme 1 tsp
- Salt 1 tsp
- Olive oil/vegetable oil 2 tbsps
- Onionssliced 1/2 bulb
Step 1
Clean fish interior through the opening at the head. You can also make a thin slice at the side for an assured thorough clean out.
Rinse well and pat dry with a kitchen towel, or allow to drain in a strain. Then arrange them in the foil-covered oven tray.
Step 2
Preheat oven at 250C.
Mixed all the other ingredients and apply all over the fishes- front, back and interior with a brush. Leave in the refrigerator for 20 minutes. This makes the fish marinate properly.
Step 3
Cook in the oven for 20 minutes. Serve as desired.
