Step 1 of 5
Bake and shark
Blend the green seasoning ingredients with a splash of water to a rough paste. Coat the fish pieces in it and leave 1 hour in the fridge.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bake and shark take?
2 hr 10 min all in — 40 min prep, 30 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 sandwiches. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Fish, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl, Blender, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Firm white fish → Salmon or firm tofu. Salmon fries well and takes the seasoning. Tofu pressed and marinated makes a decent bake and tofu.
What should I watch for?
Wet marinade on the fish makes the flour slide off. Scrape, then dredge.
Any tips from this recipe?
Green seasoning keeps a week in the fridge and a month in the freezer. Make double and use it on chicken. The bakes are best within an hour of frying. The fish holds up better; fry bakes last. Coriander chutney and a Trinidad-style pepper sauce round out the toppings bar if you have time.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.