I woke up this morning feeling really good so thought I’ll go to the gym. I was hoping it would be empty, after all it is a weekday and most people should be getting ready for work and school, also it was 7 am. Boy!!! was I in for a rude awakening it was so full it made exercise a chore :(. Anyway after an hour hustling for gym equipments I gave up and went back to my apartment.
As I was off today on holiday I went into town to pick up some sandals and was running late for lunch. I am using plantain instead of rice because plantains are faster to prepare. I decided to grill the seabass instead of steaming it because grilled fish worked better with plantain.
Prep time: 15mins
Cook time: 15mins
Serves : 4
4 ripe plantains, peeled and sliced
4 whole seabass, gutted and clean (300g each)
2 tablespoons ginger and garlic paste
2 tablespoons olive oil
3 tablespoons lemon
Spring onions, thinly sliced length wise
2 red sweet bite pepper, thinly sliced
Preheat the oven at 220° or gas mark 6. Line the oven tray with aluminum foil and set aside.
Mix salt, pepper, lemon juice, olive oil and ginger and garlic paste in a bowl.
Scale and gut the fish if needed, then slash the fish on both sides every three inches or so. This helps the fish cook evenly, otherwise the thick part will be raw whilst the tail end is overcooked.
Placed the each fish on a plate and season with the mixture made. Place on the foil and put in the oven to cook for 20mins turning it halfway so both sides cook evenly.
Meanwhile, heat up a frying pan with enough oil to cover the plantain when placed in the pan. Leave to fry for 2 mins on either side or till golden brown. Serve with the fish topped with sliced onions and pepper.