Whole Sea bass & Coconut ‘Jollof’ Long/Wild Rice


Looking back at a lazy Sunday Jollof rice drenched in coconut milk and baked in the oven with two whole sea bass marinated in coconut oil, it was nothing but delicious.

Typical Jollof is cooked in a pot with utmost attention but who wants to go through that on a Sunday morning when you can just throw it down in the oven. I woke up with the thought of making creamy coconut Jollof rice and as I looked into my pantry there was a pack of long & wild rice which I had never thought to use and two whole sea bass which I purchased the day before with no plans.

I put my ingredients together in an oven dish and I didn’t have to stand around to check on it every 5-10 minutes, I even had a shower whist my meal was cooking in the oven.

Here’s the recipe:

 

Print Recipe
Whole Sea bass & Coconut 'Jollof' Long/Wild Rice
Oven Baked Sea bass on a bed of coconut Jollof rice.
Course Main Dish
Cook Time 50 minutes
Servings
Course Main Dish
Cook Time 50 minutes
Servings
Oven Baked Sea bass on a bed of coconut Jollof rice.
Instructions
  1. Clean and baste the fishes with coconut oil freezing overnight or for three hours.
  2. Pre-heat oven to 200 degree celsius.
  3. Pour the rice into a baking dish, spread the onions, garlic, pepper & chilli on top and pour in the can of chopped tomatoes.
  4. Pour in the coconut milk to soak it all up.
  5. Insert half a slice of onions and pepper into the side of the fishes and lay them on the coconut rice.
  6. Sprinkle the seasonings all over (stock cube, turmeric, paprika, mixed herbs and salt).
  7. Take a teaspoon and carefully mix the rice around to the get the seasonings in.
  8. Cover the baking dish with aluminium foil and bake in the oven for 30 minutes.
  9. Remove the aluminium foil and bake for another 20 minutes.
  10. Remove from oven and serve hot.

Try it. Enjoy it. X

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