Roasted Fish recipe

Ingredients: Rondelles, Poivre blanc de Penja, Djansang, Ail, Oignon, Clou de Jirofle, Feuilles D’odjom.

Ingredients

• Whole fish (tilapia, snapper, sea bream, or mackerel), cleaned and gutted
• 1/4 medium onion
• 2 green onions
• 2 garlic cloves
• 1/2 thumb-size ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon of The Chef’s white pepper

Instructions

• Clean and gut the fish. Pat it dry and make deep diagonal cuts on both sides to help the marinade penetrate.
• Place all marinade ingredients in a blender (onion, green onion, garlic, ginger, herbs, peppers, spices, seasoning cube, salt, oil) and blend until you get a smooth paste add to it The Chef’s fish seasoning , 1spoon of The Chef’s country oignon (rondelles) and ½ spoon of The Chef’s white pepper.
• Rub the marinade generously all over the fish, getting it into the slashes, the head, and belly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
• Preheat the grill or oven to 400°F. If you have extra marinade, simmer it in a pan for 5 minutes with a bit of oil, use it to baste the fish while cooking and as a dipping sauce.
• Grill the fish about 5–7 minutes per side, depending on thickness. Baste with marinade often to keep it moist. The fish is ready when the flesh looks opaque and flakes easily with a fork.
• Serve hot with classic Cameroonian sides like fried plantains, pepper sauce, Jollof rice, or a fresh salad.