So, let’s get cooking, firstly you'll need a small bowl to mix the marinade. For this mix your fish marinade using 1 tablespoon of oil (your choice), the chilli flakes, thyme, white pepper powder, lemon juice, salt and black pepper. If you are only making for 2 or more than 4 always remember you can simply divide or multiply the ingredients like for like. Score the fish skin about 4cm apart diagonally across the fish on both sides. Using a pastry brush or back of a tablespoon, cover the fish with the chilli marinade both inside and outside to pack is with flavour. Remember the fish needs to be gutted out and can be done at the fish mongers but most times this is done without you having to ask! Place this in a foil parcel that will keep all the seasoning in and can be placed on a plate in the fridge for a few hours to soak in the flavour.

Once you are ready to grill the fish, place the fish still within the foil parcel on an oven tray. Peel the skin and slice the plantain diagonally into 1 -2 cm pieces for either cooking in the oven on an oil sprayed cookie tray to cook alongside the fish. The fish will cook at 180 degrees (fan) in about 20-25mins once its 20mins check, open the foil and allow to cook for another 5mins if needed. Flip the plantain halfway if cooked in the oven and spray with a bit of oil. Plantain is also generally called dodo in Western Nigeria for ripe fried plantain - it is cut into different shapes and either shallow or deep fried. Or for the more traditional way, pour about 4 tablespoons of oil in a medium frying pan and fry for 1-2mins on both sides on medium-high heat. The plantain should not be fully immersed in oil when on either side for it to not soak up too much oil on the top side.

For the sauce, slice the peppers, onions and tomatoes - you can chop this however you like as long as not chunky for quick cooking. In a frying pan add about 1 tablespoon of oil, and sauté the onions, peppers and tomatoes on a medium heat for 3- 5 mins. If you still want the crunch of the peppers stick to the 3 mins mark. Add the salt, black pepper and fish stock (diluted fish stock cube in 30ml hot water). Use any other stock if you don’t have fish stock, I just like to use fish stock for the tangy taste it adds to the meal. If you will like even more of a kick add more chilli pepper to the fish rather than the sauce for it to be a compliment to the dish rather than just blend in. The sweet and tangy flavour really do compliment the spiciness of the grilled fish.

The fish is ready when you poke a fork into it, easily flakes inside and does not have its raw appearance. If you can check the temperature, it should be about 120 degrees celsius when poked. Optional sides are some nicely grated/sliced cucumbers and carrots for the hotter weather served with a variety of drinks. Enjoy with friends and family indoors or outdoors.

Hope you try this out, let me know in the comments if you do and if you made amendments based on your preferences.

Enjoy!

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