Jerk Spiced Snapper with Banana Leaves

Hot , spicy and delicious Simon Rimmer's red snapper parcels have an authentic Caribbean flavour
By Simon Rimmer
Jerk Spiced Snapper with Banana Leaves
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 red snapper fillets, weighing 150g each
  • jerk seasoning
  • 2 shallots, sliced
  • 1 carrot, thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 4 large pieces banana leaves
  • 200 g long grain rice
  • 1 tsp thyme, leaves only
  • 400 ml tinned coconut milk
  • 400 g tinned kidney beans, drained and rinsed


1. Preheat the oven to 200°C/gas 6.

2. Rub each fillet generously with jerk spice mix.

3. Divide the vegetables between the four pieces of banana leaf. Sit a snapper fillet on top. Wrap up well and secure with cocktail sticks. Place the parcels on a baking sheet and roast for about 8 minutes.

4. While the fish is roasting, bring the rice to boil. Add the thyme, coconut and beans and simmer until cooked.

5. Spoon some rice into a ramekin, packing it in well. Turn out onto serving plates. Pop a parcel on each plate, open up, and enjoy.

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