Whole tilapia scored and roasted until the skin blisters, served smothered in a spicy roasted pepper and onion sauce with a nutty sesame finish.
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.
Serves 4
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.
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.
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.
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.
Spoon the pepper sauce over the roasted fish, scatter with toasted sesame seeds and sliced onion, and serve with lime wedges.
Score the fish all the way to the bone on both sides — this is what lets the seasoning and heat reach the thickest part of the flesh.
Roast the pepper sauce vegetables until genuinely charred in spots; the smokiness is essential to the sauce's flavor.
Toast sesame seeds in a dry pan for 2 minutes, shaking often, until fragrant and just golden before scattering over the finished dish.
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.
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.
Tilapia farming around Lake Volta, one of the world's largest man-made lakes, has made whole roasted or grilled tilapia one of Ghana's most widely eaten fish dishes, commonly paired with a roasted pepper sauce known regionally by several names.
You can, but whole fish holds moisture better during roasting and the bone adds flavor — if using fillets, reduce the cooking time significantly to avoid drying them out.
With two whole scotch bonnets it's genuinely hot; remove the seeds and ribs, or use just one pepper, if you want a milder sauce.
Your oven likely isn't hot enough or the fish wasn't dried before oiling — pat the fish very dry with paper towels first and make sure the oven is fully preheated to 220°C (425°F).
Per serving (420g / 14.8 oz) · 4 servings total
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