Shanina Shaik's: Jamaican Baked Snapper | People Magazine

Shanina Shaik’s: Jamaican Baked Snapper

By Vera Fourie


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.



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