Shanina Shaik’s: Jamaican Baked Snapper

By Vera Fourie

Jamaican Baked Snapper

Exotic looks? Check. Killer body? Check. Down-to-earth personality? Check. Victoria’s Secret Angel Shanina Shaik checks every box. She exudes effortless elegance and there are a few beauty tips we want to steal from the luxurious lingerie modelling brunette. Like how she keeps her complexion so dewy, glowy and natural. And how she beats the occasional pimple. Seafood recipes Shanina Shaik’s: Jamaican Baked Snapper European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Medium-sized snappers, scaled and cleaned (we used tilapia for this recipe)
  • 3 Cloves of garlic, minced
  • 1 Jalapeno, minced
  • Salt and pepper
  • Curry Powder
  • Lemon juice
  • 5 Tablespoons of butter (plus a little extra for greasing the foil)
  • 3-4 Cups of spinach
  • Fresh thyme


Heat your oven to 200ºC and clean the fish with lime and cold water. Pat dry and season the fish (inside and out) with salt, pepper and curry powder. Drip lemon juice on the inside and stuff with onion, garlic, jalapeno, spinach and thyme (optional), and squeeze some more lemon juice over the fish. Lightly oil some aluminium foil and wrap the fish tightly in it, before placing in the oven on a tray or baking dish and baking for 45-50 minutes.