LEMON ROASTED FISH with Pineapple Chowsla ft Zaak

Joel whips up a Lemon Roasted Kingfish with his special Chowsla, inspired by his experience on the Toco Foodie Lovers Tour for Zaak Mustapha.
Courtesy Constance Estate Lemon Infused Coconut Oil


4 – 6 fish fillets (we used kingfish)

Salt and black pepper

2 – 3 garlic cloves, minced

1 tsp lemon pepper

1 tsp green seasoning

2 – 3 tbsp Constance Estate Lemon Infused Coconut Oil

For the chowsla;

1½ cups diced pineapple

Salt and black pepper

Juice of 1 – 2 limes

1 small red onion, diced

2 small tomatoes, diced

3 garlic cloves, minced

3 – 4 blades shadon beni, finely chopped

Few dashes pepper sauce 


  1. Mix together the ingredients for the salsa. Taste and adjust seasoning if necessary. Set aside or refrigerate until ready to use.
  2. Season the fish fillets with salt, black pepper, garlic, lemon pepper and green seasoning. Let marinate for ½ hour.
  3. Preheat oven to 400 degrees F. Lightly drizzle a baking dish with a little of Constance Estate Lemon Infused Coconut Oil .
  4. Place the fish fillets skin side down in the prepared dish. Drizzle the fish fillets with the Constance Estate Lemon Coconut Oil. Place a pat of butter on top each fillet.
  5. Roast in the preheated oven for 12 – 15 minutes, depending on the thickness, until cooked through and edges are golden brown.
  6. Remove and serve with some of the pineapple chowsla spooned over the top of the filet.

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