Flaky white fish baked with tomatoes, thyme, scallion and Scotch bonnet in a bright, herby casserole.
This baked fish casserole leans on the same aromatic base found throughout Jamaican cooking, thyme, scallion, garlic and Scotch bonnet, layered with tomatoes and white fish and baked until everything melds into a fragrant, saucy dish. Unlike escovitch or brown stew fish, which are cooked mostly on the stovetop, this version bakes the fish directly in its sauce, keeping the flesh moist and letting the herbs infuse throughout. Fresh thyme sprigs nestled among the fish rather than just stirred into the sauce release their oils slowly as the casserole bakes, giving a more subtle, rounded herbal flavor than chopped thyme stirred in at the start. A whole Scotch bonnet placed on top, unbroken, perfumes the whole dish with background heat that builds gently rather than announcing itself in a single spicy bite. Served straight from the baking dish with rice or hard-dough bread to soak up the tomato-herb sauce, this is a straightforward, harbor-town style Jamaican family dinner.
Serves 4
Rub fish fillets with lime juice, salt and half the garlic. Let sit 15 minutes.
Preheat oven to 190C (375F). Arrange half the sliced onion, tomato and bell pepper in a baking dish.
Place fish fillets on top of the vegetables. Scatter remaining garlic, scallions and thyme sprigs over the fish, then top with remaining tomato, onion and pepper slices.
Nestle the whole Scotch bonnet on top. Drizzle everything with olive oil.
Cover with foil and bake 20-25 minutes until the fish flakes easily. Remove the Scotch bonnet and thyme stems, and serve hot with the pan juices spooned over.
Keep the Scotch bonnet whole so it flavors the casserole without releasing too much heat directly into the sauce.
Don't overbake the fish; check at 20 minutes since fillets can go from perfectly flaky to dry quickly in a hot oven.
Use fresh thyme sprigs rather than dried; the fresh herb's oils infuse more gently and aromatically during baking.
Add sliced okra to the vegetable layers for a more traditional Caribbean touch.
Swap white fish for salmon for a richer, oilier version.
Serve with coconut rice instead of plain rice for extra richness.
Refrigerate up to 2 days in an airtight container. Reheat gently in a covered dish in a 175C (350F) oven until warmed through; the fish can dry out if microwaved.
Baked and stewed fish dishes are common throughout Jamaican coastal communities, built on the island's signature aromatics, thyme, scallion, Scotch bonnet and allspice, reflecting both African and indigenous Taino culinary influences layered over centuries of island cooking.
Yes, thaw completely and pat dry before marinating so the lime juice and seasoning can penetrate properly rather than being diluted by excess water.
It was likely baked too long; check for doneness at the 20-minute mark and pull it as soon as it flakes easily with a fork, since fish continues cooking slightly from residual heat.
Habanero is the closest substitute; leave it whole just as you would a Scotch bonnet so it perfumes the dish without dominating it with direct heat.
Per serving (320g / 11.3 oz) · 4 servings total
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