Whole Sea bass & Coconut ‘Jollof’ Long/Wild Rice
long & wild rice
scotch bonnet pepper
can chopped tomatoes
vegetable stock cube
whole sea bass
large red onions
Clean and baste the fishes with coconut oil freezing overnight or for three hours.
Pre-heat oven to 200 degree celsius.
Pour the rice into a baking dish, spread the onions, garlic, pepper & chilli on top and pour in the can of chopped tomatoes.
Pour in the coconut milk to soak it all up.
Insert half a slice of onions and pepper into the side of the fishes and lay them on the coconut rice.
Sprinkle the seasonings all over (stock cube, turmeric, paprika, mixed herbs and salt).
Take a teaspoon and carefully mix the rice around to the get the seasonings in.
Cover the baking dish with aluminium foil and bake in the oven for 30 minutes.
Remove the aluminium foil and bake for another 20 minutes.
Remove from oven and serve hot.