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…
- 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
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.
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.
Cook in the oven for 20 minutes. Serve as desired.