Ghanaian Whole Baked Tilapia with Pepper Sauce

About This Recipe

Grilled or baked whole tilapia is a Ghanaian coastal and lakeside favorite, especially around Lake Volta where tilapia farming is a major industry. The fish is scored deeply on both sides so the marinade and heat penetrate all the way to the bone, then roasted until the skin blisters and the flesh turns firm and flaky. What makes the dish is the pepper sauce served alongside or spooned over the top: tomatoes, onion and hot peppers roasted until they blister and char slightly, then blended into a thick, smoky sauce called shito-adjacent pepper stew. A scatter of toasted sesame seeds at the end adds crunch and a nutty layer that plays well against the char of the roasted fish and vegetables. This is festive, shareable food, often the centerpiece of a Sunday meal or a beach-side gathering, served with a wedge of lime, kenkey or jollof rice on the side. The fish should be tender enough to pull cleanly from the bone, with the sauce providing enough heat to make the meal feel complete rather than plain.

Ingredients

Serves 4

• 2whole tilapia(cleaned and scaled, about 500g each)
• 3 tbspvegetable oil
• 2 clovesgarlic(minced)
• 1 tbspginger(grated)
• 1.5 tspfine sea salt
• 1 tsppaprika
• 4tomatoes(for the pepper sauce)
• 1red bell pepper(for the pepper sauce)
• 1onion(half for the sauce, half sliced for garnish)
• 2scotch bonnet peppers
• 2 tbspsesame seeds(toasted)
• 1lime(cut into wedges)

Instructions

1. 1

   Score and season the fish

   Cut 3 diagonal slashes into each side of the fish down to the bone. Rub with oil, garlic, ginger, salt and paprika, working it into the slits.

2. 2

   Roast the fish

   Roast the fish on a lined tray at 220°C (425°F) for 25 to 30 minutes, until the skin blisters and the flesh flakes easily at the thickest part.

   Prop the fish's belly open slightly with a wedge of onion so it cooks evenly through the thickest section.

3. 3

   Roast the pepper sauce vegetables

   While the fish roasts, place tomatoes, bell pepper, half an onion and scotch bonnets on a separate tray and roast alongside until charred in spots, about 20 minutes.

4. 4

   Blend the sauce

   Blend the roasted vegetables with a splash of the fish's roasting juices until mostly smooth but still slightly chunky. Season with salt to taste.

5. 5

   Assemble and serve

   Spoon the pepper sauce over the roasted fish, scatter with toasted sesame seeds and sliced onion, and serve with lime wedges.

Variations

• •

  Grill version: cook the whole fish over charcoal instead of roasting for extra smokiness.

• •

  Milder sauce: remove the seeds from the scotch bonnets or use just one pepper for less heat.

• •

  Use red snapper or mackerel in place of tilapia if that's more available.

Storage

Refrigerate leftover fish and sauce separately up to 2 days; reheat the fish gently in a covered oven at 150°C (300°F) to avoid drying it out, and warm the sauce separately on the stove.

Frequently Asked Questions