Whole Stuffed Fish (Caribbean Style)
If you’ve never tried baking a whole stuffed fish before, this is your sign. It’s one of those dishes that looks fancy but is secretly easy; just season, stuff, and let the oven do the work. This Caribbean-style version is packed with fresh thyme, okra, and sweet corn for that perfect mix of flavor and texture.
Back home in Tobago, a whole roasted fish always meant somebody was in the kitchen showing off. My dad loved making it, and the smell of lime, butter, and thyme would drift through the house long before dinner was ready. I still make mine the same way, stuffed with a little bit of everything good, and every bite takes me right back to those Sunday afternoons when we’d all be crowding the table waiting for that first flaky piece.
Why you’ll love this recipe
This recipe keeps things classic but adds that Caribbean flair we love. You’ll get:
- Crispy, seasoned skin and moist, flaky flesh.
- A savory veggie stuffing that steams right inside the fish.
- A one-pan oven meal that feels like Sunday lunch by the sea.
How to make a whole stuffed fish
Ingredients you’ll need
(No measurements — just the essentials and their purpose.)
For the fish
- Whole snapper — cleaned, scaled, and ready for seasoning.
- Lime — to freshen and remove any raw scent.
- Salt & black pepper — the base of all good seasoning.
- Butter — helps the seasoning stick and adds richness.
For the stuffing
- Okra & sweet corn — classic Caribbean texture and sweetness.
- Onion & carrot — flavor and color for the filling.
- Fresh thyme — for that signature island aroma.
- Fish soup mix — a flavor shortcut for a more savory stuffing.
How to Make Whole Stuffed Fish
Prep the fish:
Soak the cleaned fish in lime juice for 30 minutes. Rinse and pat dry with paper towels. Make three slits on each side to help the seasoning soak in.
Season:
Mix salt and black pepper (use a little more black pepper than salt) and rub all over the fish — outside and inside the cavity.
Add butter:
Rub a light layer of butter on the fish to help the seasoning stay put.
Make the stuffing:
Combine okra, corn, thyme, onion, carrot, and fish soup mix.
Stuff and wrap:
Place the fish on foil, stuff the cavity with the mixture, and spread any extra stuffing over the top. Wrap tightly in foil.
Bake:
Bake in a preheated oven at 375°F for 45 minutes to 1 hour, or until the fish flakes easily with a fork.
Serve:
Carefully unwrap and serve warm — squeeze a little fresh lime over it before digging in.
Tips for success
- For extra crisp skin, open the foil during the last 10 minutes of baking.
- Add sliced tomatoes or bell peppers to the stuffing for a colorful twist.
- No foil? Use parchment paper. Just make sure it’s sealed well.
Serving & pairing ideas
Serve this baked whole stuffed fish with provision pie, fried plantains, or a side of rice.
If you want to pair with a drink, try a nice sorrel martini that would go beautifully with the buttery, herby flavor of this fish.
More ways to cook whole fish
No oven? I’ve got you! Check out my Air Fryer Whole Fish recipe for a quick version that delivers the same crispness and flavor in less time.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or air fryer to keep the fish flaky and moist.
Final Note
This dish reminds me of those coastal dinners where everything smells of lime, butter, and thyme — simple, homey, and satisfying. Whether you’re cooking for a family on Sunday or just craving something bold, this whole stuffed fish brings that island comfort straight to your plate.
Recipe
Whole Stuffed Fish (Caribbean Style)
Ingredients
Method
- Prep the fish: Soak the cleaned fish in lime juice for 30 minutes. Rinse and pat dry with paper towels.
- Season: Make three slits on each side of the fish. Mix salt and black pepper (a little more pepper than salt) and rub all over, including inside the cavity.
- Butter up: Spread a light layer of butter over the fish to help the seasoning stick.
- Mix the stuffing: Combine okra, corn, carrot, onion, thyme, and fish soup mix.
- Stuff and wrap: Place the seasoned fish on a large piece of foil, stuff the cavity with the vegetable mixture, and spoon any leftovers over the top. Wrap tightly.
- Bake: Place in a preheated oven at 375°F (190°C) and bake for 45 minutes to 1 hour, or until the fish flakes easily.
- Serve: Unwrap carefully, drizzle with lime juice, and serve warm with your favorite sides.
Nutrition
Notes
- To crisp the skin, open the foil during the last 10 minutes of baking.
- You can add sliced tomato or bell pepper for extra color and flavor.
- Store leftovers in the fridge for up to 2 days. Reheat gently in the oven or air fryer.
- Try my Air Fryer Whole Fish Recipe for a faster version of this dish.
