Baked Creole Fish

30 October 2020

If you are feeling adventurous, you can try this dish with a banana leaf instead of foil. To prepare the banana leaf, cut the leaf to roughly one square foot. Wash the leaf and then pass it over a flame so that it is pliable.


  • 1 whole medium sized fish, cleaned and gutted (you can use any firm-fleshed white fish like hake, kob or angel fish)
  • 1 lemon (to squeeze) 
  • 1 cup coconut milk
  • ½ cup coriander leaves, chopped
  • 2 cloves garlic, chopped fine
  • 1 tbsp canola oil 
  • 1 tsp ginger, chopped fine 
  • 1 tsp green chili powder, chopped fine
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1.5 tsp curry powder
  • ¼ cup rice vinegar
  • Salt and pepper to taste
  • 1 tbsp toasted desiccated coconut 
  • 1 sliced lemon for serving
How to make it
  1. Make even cuts into the bone of the fish on one side, turn it over and do the same on the other side
  2. Sprinkle salt over the fish
  3. Squeeze the lemon juice into the spaces between the cuts 
  4. In a food processor or large bowl, combine all the other ingredients until thoroughly mixed 
  5. Place fish over foil or banana leaf and spoon marinade in between the cuts, turn over and do the same on the other side
  6. Close up foil and place in a glass casserole dish to catch any marinade that drips out. If using a banana leaf, fold the ends to create a packet, tuck in the sides and place seam down in a casserole dish 
  7. Allow to marinate for 2 hours 
  8. Preheat the oven at 180 degrees for 15 minutes before baking 
  9. Bake in the hot oven for 15-25 minutes depending on the thickness of the fish
  10. Once cooked, open the foil or packet, sprinkle desiccated coconut and place sliced lemons on top