Growing up in Jamaica, roasted fish was one of those meals that brought the whole yard together — whether it was done outside on the coal stove or wrapped in foil and tossed in the oven. The smell alone could make your belly start talking! This oven roast fish with bammy brings back that same island flavor, just made easy for a modern kitchen. It’s flaky, buttery, and filled with the kind of seasoning that reminds you of home — pimento, thyme, and a touch of pepper for that Jamaican kick.
Ingredients
- 4 whole snapper or parrot fish (cleaned and scaled)
- 2 tbsp dry Jerk seasoning or fish seasoning
- 1 tsp scotch bonnet powder
- 1 tbsp Garlic powder
- 1 medium onion (chopped)
- Okra
- 2 sprig thyme
- 6 Garlic (chopped)
- 2 Carrots (sliced)
- 2 cups Callaloo
- Pimento berries
- 2 tbsp butter
- 2 tbsp Coconut oil
- 1 packet foil
- parchment paper
- For serving:
- 6 Jamaican bammy
- 1 cup coconut milk (for soaking and toasting bammy)
Instructions
- Clean & Prep Fish:
Wash fish with lime or lemon and pat dry. Score each side lightly with a knife.
Season Well:
Rub in jerk seasoning with pimento berries , garlic powder and scotch bonnet powder. Season inside out
Wrap & Roast:
Place each fish on a piece of foil and parchment paper. Combine Callaloo, Okra, carrots, onion, garlic, thyme and coconut oil. Then add it in the fish head and belly . then dot with butter.
Wrap tightly and roast in a preheated oven at 400°F (200°C) for 20–25 minutes.
Prepare Bammy:
Soak bammy in coconut milk or water for 2 minutes.
Pan-fry or bake until golden and slightly crisp on the edges.
Serve & Enjoy:
Unwrap the roasted fish and serve hot with bammy. Drizzle with lime juice for a tangy island finish.
Tips
- For extra flavor, marinate the fish overnight in the fridge.
- Serve with bammy, festival, rice & peas, or roasted breadfruit for a full Jamaican plate.
If you try this oven roast fish and bammy, let me know how it turn out! I love seeing your versions of my recipes — so don’t forget to tag me @khaliaskuisine and share your dinner plates. Whether you roast it for a special occasion or a midweek meal, this dish brings that real yard flavor right into your kitchen.
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