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Herb Crusted Fish

Course Seafood
Cuisine Caribbean
Author Felix (Simply Trini Cooking)


  • 3 slices swai fillets or any other sliced fish of choice
  • 1 tablespoon geera powder divided
  • 1 cup panko bread crumbs
  • ½ cup onion minced
  • ½ tablespoon duck and goat curry powder
  • ¼ teaspoon oregano
  • ½ teaspoon paprika
  • 4 cloves garlic minced
  • 2 pimento peppers minced
  • 1 chive chopped
  • 1 lime
  • 2 tablespoon olive oil
  • 10 leaves chadon beni minced
  • Salt to taste
  • Pepper to taste


  • Wash fish with lime. Cut each slice in two. Season with 7 leaves chadon beni, ½ teaspoon salt or to taste,
  • pepper to taste, onion, garlic, pimento, chive, curry powder and ½ tablespoon geera powder .
  • Set aside and let marinate at least 1 hour.
  • Note: The pepper will be for you to choose. It could either be raw pepper, pepper sauce or just simply, cayenne pepper.
  • Pour breadcrumbs into a bowl large enough for the slices.
  • Season with ½ tablespoon geera, oregano, paprika and 3 leaves chadon beni and ¼ teaspoon salt. Mix well.
  • Pour olive oil in a small bowl.
  • Brush one side of the fish slice with the olive oil then press down the fillet in the seasoned breadcrumb mixture.
  • Place wax paper on baking sheet or flat baking pan.
  • Brush oil on the wax paper then place fish crust side up.
  • Preheat oven at 400 degrees F then lower to 350 degrees F and bake for 15 mins. Serve warm.