The kind of Caribbean plate you make on repeat. scotch bonnet, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the coconut milk and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
This Caribbean Dip leans on coconut and thyme to do the heavy lifting. We smoke the Cauliflower...
Caribbean The kind of Caribbean plate you make on repeat. coconut and thyme, a proper steam, and a finish...
Caribbean Our tested Pan-Seared Pork Bisque: sun-kissed, generous, and balanced with coconut and thyme....
Caribbean
Members
The kind of Caribbean plate you make on repeat. brown sugar and rum, a proper sear, and a...