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   Monday, October 26, 2020 

Jamaica Flag Baked Stuffed Whole Fish



Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 3
Country: Jamaica


1 kg. fish (snapper/jack)
1 Tbs. salt
1 Tbs. pepper
1 egg
cup breadcrumbs, fresh
1 Tbs. Grace Soft Margarine


  1. Remove scales from fish and clean cavity in the usual way. Wash in cold water and pat dry.
  2. Season fish with salt and pepper.
  3. Prepare and fill cavity 2/3 full with cheese and celery stuffing (recipe below). Skewer into shape or sew with a needle and thread.
  4. Put the fish in a greased oven proof dish or baking tin, brush with a little beaten egg and sprinkle with breadcrumbs.
  5. Put a few dabs of Grace Soft Margarine on top of the bread crumbs and bake at 230C for about 10 minutes, then at 180C for 20-40 minutes, allowing about 10 minutes per kg. total time.
  6. Fish is cooked when the flesh flakes easily with a fork but is still moist.

Method Note: Ensure that needle is sterilised in boiling water before usage.


Cheese and Celery Stuffing

Country: Jamaica


cup cheddar cheese
cup onion
cup celery
cup Grace Soft Margarine
3/4 tsp. salt
tsp. black pepper
1 cup breadcrumbs, fresh
2 tsp. tomato ketchup


  1. Ganion, chop celery and set aside.
  2. Saute' onions and celery in margarine until tender. Toss with salt, pepper, bread crumbs and cheese. Stir in tomato ketchup.
  3. Stuff cavity of fish. Skewer and bake as directed.


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