Baked Whole Sea Fish


Baked Whole Sea Fish
Preparation time
Cooking time


For 4 Person(s)


  • 1/4 cup(s) Margarine
  • 2 teaspoon(s) scotch bonnet pepper, deseeded and finely chopped
  • 2 sprig(s) thyme, chopped
  • 3 clove(s) garlic, finely chopped
  • 1 large onion, chopped
  • 8 ounce(s) Grace Rice
  • 1 cup(s) stock*
  • 1 can(s) Grace Tomato Juice
  • 8 ounce(s) shrimp, cooked
  • 1 tablespoon(s) tomato, diced
  • 1 can(s) Grace Whole Kernel Corn
  • 2 tablespoon(s) dried parsley
  • 1/4 cup(s) Grace White Vinegar
  • 2 cup(s) water
  • 1 teaspoon(s) Grace Caribbean Traditions Fish Seasoning
  • 1/4 ounce(s) Grace Fish and Meat Sauce

Baked Whole Sea Fish Directions

  1. Pre-heat oven to 190°C/375°F.

  2. In a large saucepan melt 2 Tbsps. Grace Hello Margarine.  Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add Grace Rice, stock and Grace Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside.
  3. In a large bowl place shrimp, diced tomato, Grace Whole Kernel Corn, parsley and cooked Grace Rice. Combine well.

  4. Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Grace Caribbean Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Grace Hello Margarine, then stuff fish with rice mixture.
  5. Using remainder of Grace Hello Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.
  6. Serve fish on a platter, drizzled with Grace Fish and Meat Sauce.

    Stock is made by dissolving 1 packet Grace Cock Soup Mix in 2 cups boiling water. Allow to stand for 10 minutes, strain and use as directed.

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