Grilled fish (Cameroon)

Ingredients

• 2fish, of your choice
• 30–45 ml (2–3 tablespoons)green marinade
• 2onions
• to tastesalt and pepper
• 15 ml (1 tablespoon)oil

Instructions

1. 1

   Clean and season

   Clean the fish, then season it with salt, pepper and a little oil. If possible, cover and leave it to marinate in the fridge overnight so the fish is well seasoned.

2. 2

   Prepare marinade

   Make the green marinade, following the linked recipe for the full instructions.

3. 3

   Prepare the tray

   Line an oven tray with baking paper. Brush a little oil over the paper, then place the fish on top.

4. 4

   Coat the fish

   Brush the fish with the green marinade and put it in the oven.

5. 5

   Baste regularly

   Check the fish every 10–15 minutes, brushing it with more green seasoning each time.

6. 6

   Turn and roast

   When one side is golden, turn the fish and continue cooking. The fish took about 40 minutes at 200°C in a fan oven; cooking time varies between ovens, so keep a close eye on it.

7. 7

   Serve hot

   Serve the fish hot with accompanying sauces, sliced onion and plantain fries or bâton de manioc.

8. 8

   Enjoy the meal

   Enjoy!

What is Cameroonian grilled fish?

Grilled fish is a familiar street-food dish in Cameroon, often sold at roadside stalls and crossroads. This home version uses oven roasting to recreate its savoury, boldly seasoned character.

Green marinade: It coats the fish with aromatic seasoning, while regular basting helps keep the surface flavoured as it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 38g protein, 8g carbs, 9g fat.

The fish provides most of the protein, while the small amount of oil and the oil in the marinade contribute fat. Carbohydrates mainly come from the onions and any plantain fries or bâton de manioc served alongside; add vegetables to round out the plate.

Choosing the fish

Whole fish: Choose two fish that fit comfortably on your oven tray, and ask the fishmonger to clean them if you prefer. Fish with firm flesh is easier to turn and serve once cooked.

Size matters: If the fish differ in size, start checking the smaller one first, as it may finish sooner.

Seasoning ahead

Overnight rest: The recipe recommends salting, peppering and lightly oiling the fish in advance, then keeping it chilled overnight if possible. This gives the seasoning time to flavour the fish beyond its surface.

Green marinade: Prepare it separately according to its full recipe, then use it to coat and baste the fish.

Getting the roast right

Oiled paper: A light coating of oil on the baking paper helps prevent the fish from sticking as it cooks.

Regular basting: Check every 10–15 minutes and brush on more green seasoning. Turn the fish once the first side is golden, handling it carefully so it stays intact.

Checking for doneness

Colour cue: The recipe uses a golden first side as the signal to turn the fish. Continue roasting until the fish is cooked through; the stated cooking time is about 40 minutes at 200°C in a fan oven.

Oven differences: Fish size and oven performance affect timing, so use the suggested time as a guide and monitor the fish closely.

Serving the fish

Traditional sides: Serve it hot with sliced onion, accompanying sauces and either plantain fries or bâton de manioc.

For the plate: Add a generous side of vegetables if you would like a more balanced meal alongside the fish and starchy accompaniment.

Recipe notes & tips

• Pat the cleaned fish dry before seasoning so the oil and salt coat it evenly.
• Keep the fish covered in the fridge if marinating it overnight.
• Brush the baking paper with only a little oil before adding the fish.
• Set a timer for checks every 10–15 minutes to keep up with basting.
• Use a wide spatula to help turn the fish without breaking it.
• Serve as soon as it is cooked, with the sliced onion and accompaniments.

Variations

• Choose another fish: Use any fish you enjoy, as suggested in the recipe.
• Adjust the seasoning: Vary the salt and pepper to suit your taste.
• Add more marinade: Brush on a little extra green marinade during the regular basting checks.
• Serve with plantain: Pair the fish with plantain fries for the suggested starchy side.
• Serve with manioc: Choose bâton de manioc instead of plantain fries.

Common mistakes to avoid

• Skipping the seasoning rest: If time allows, marinate the fish in the fridge overnight so it is less likely to taste bland.
• Using too much oil: Brush a thin layer over the baking paper to reduce excess oil and help prevent sticking.
• Forgetting to baste: Check every 10–15 minutes and brush the fish with green seasoning each time.
• Turning too early: Wait until one side is golden before turning the fish.
• Relying only on the clock: Treat 40 minutes at 200°C in a fan oven as a guide and monitor the fish, since ovens and fish sizes vary.

How to store

Refrigerate leftover fish in a covered container and eat within 2 days. Reheat until piping hot, taking care not to dry it out.

Frequently asked questions