If you’re in the mood for a meal that’s equal parts comforting, flavorful, and culturally rich, Roasted Red Snapper with Epis Seasoning and Potatoes delivers on every front. This recipe celebrates the heart of Afro-Caribbean cooking—especially Haitian cuisine—by spotlighting epis, a deeply aromatic seasoning blend that infuses food with unmistakable warmth and depth.
What is Epis seasoning?
For the uninitiated, epis (pronounced eh-pees) is the backbone of many Haitian dishes. It’s a vibrant green seasoning made with a blend of fresh herbs, peppers, onions, garlic, and citrus. Think of it as the Caribbean cousin to sofrito or chimichurri, but with its own spicy, herby kick.
Epis is versatile—used to marinate meats, fish, and even flavor rice and stews. The beauty of epis is its adaptability: every Haitian household has its own version, tweaked with personal touches or regional influences. When paired with a fresh whole red snapper and roasted potatoes, it transforms a simple dinner into something memorable.
The Benefits of Roasting Red Snapper with Epis Seasoning
Roasting is one of the best methods for preparing fish, and here’s why:
1. Even Cooking
Roasting provides gentle, uniform heat, which helps fish cook evenly without drying out. This is especially important for whole fish like red snapper, where you want the inside to be tender and the outside perfectly golden.
2. Flavor Amplification
When you roast fish—especially with aromatics like epis and citrus—the flavors deepen and meld. The seasoning penetrates the slits and cavity, while the high heat helps the skin crisp up and caramelize slightly, intensifying the overall taste.
3. Healthier Preparation
Unlike frying, roasting requires minimal oil and keeps the fish’s natural nutrients intact. Red snapper is rich in omega-3 fatty acids, lean protein, and essential vitamins, making it a heart-healthy choice when roasted.
4. Convenience
Roasting is a mostly hands-off cooking method. Once everything is prepped and in the oven, you can work on sides, set the table, or relax. It’s also easy to roast vegetables—like potatoes—alongside the fish for a complete, one-pan meal.
5. Less Mess
No splatter, no fishy frying oil—just a clean sheet pan or baking dish and an oven doing the heavy lifting. This makes cleanup a breeze and reduces lingering kitchen odors.
In short, roasting brings out the best in fish, making it flavorful, nutritious, and hassle-free. It’s a method that respects the ingredients while giving you maximum return on effort.
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Final Thoughts
Roasted Red Snapper with Epis and Potatoes isn’t just dinner—it’s an experience. It combines bold spices, fresh ingredients, and time-honored techniques for a dish that feels both familiar and adventurous. Whether introducing yourself to Haitian flavors or revisiting cherished culinary roots, this meal is a showstopper on any table.
So next time you’re in the mood for something special, skip the takeout and go for this island-inspired dish. Your taste buds will thank you—and so will anyone lucky enough to share your table.
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Roasted Red Snapper with Epis Seasoning and Potatoes: A Bold Afro-Caribbean Feast
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 2
- Category: Main Dish
- Method: Baking
- Cuisine: Afro-carrabean
Description
This recipe celebrates the heart of Afro-Caribbean cooking—especially Haitian cuisine—by spotlighting epis, a deeply aromatic seasoning blend that infuses food with unmistakable warmth and depth.
Ingredients
For the Epis Seasoning:
Here is how I make my epis seasoning.
For the Fish & Potatoes:
- 2 whole red snapper (cleaned and scaled, about 1.5–2 lbs)
- 1½ pounds baby potatoes (or Yukon gold), halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme sprigs
- Lemon or lime slices for garnish
Instructions
Step 1: Prepare the Epis
Blend all the ingredients in a food processor or blender until smooth. If needed, add a splash of water. Store any extra in a jar—it’ll keep in the fridge for up to a week, and you’ll find endless uses for it.
Step 2: Marinate the Snapper
Pat the red snapper dry. Score the fish on both sides with diagonal cuts, allowing the seasoning to penetrate deeply. Rub salt first then epis generously all over the fish, including inside the cavity and in the slits. Let it marinate in the refrigerator for at least 30 minutes, but preferably a few hours.
Step 3: Prep the Potatoes
Toss the halved potatoes in olive oil, salt, pepper, and a couple of tablespoons of epis if you want to carry the flavor through the whole dish. Spread them out on a roasting pan or sheet tray around your fish.
Step 4: Roast
Preheat your oven to 400°F (200°C). Place the snapper on top of the potatoes or on a separate tray lined with parchment paper and sliced lemon. Add fresh thyme sprigs and lemon slices on top of the fish for added fragrance with butter.
Roast everything for about 25–30 minutes, or until the fish flakes easily with a fork and the potatoes are golden and tender. If the fish is thicker, it may need a few more minutes. You can finish under the broiler for 2–3 minutes if you want a bit of char and extra crispiness on top.
Notes
Make It Your Own
This recipe is incredibly adaptable. Here are some ideas to customize it:
- Swap the red snapper for another firm white fish like sea bass, grouper, or tilapia.
- Add bell peppers and onions to the roasting pan for extra vegetables.
- Use sweet potatoes instead of white ones for a slightly sweeter flavor contrast.
- Grill the fish instead of roasting it if you’re cooking outdoors.
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