Baked Trinidadian Bake and Saltfish with Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy baked bread paired with savory saltfish sautéed with sweet bell peppers, onions, and fresh herbs for a classic Trinidadian breakfast. This Caribbean-inspired seafood recipe, ready in about 55 minutes, pairs all-purpose flour, baking powder, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Caribbean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1 tbsp sugar, and 1 tsp salt. Cut in 3 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs.
  2. Step 2: Gradually add 1 cup milk, stirring until a soft dough forms. Turn onto a floured surface and knead gently for 2 minutes. Shape into a round loaf and place on a baking sheet.
  3. Step 3: Bake for 25-30 minutes until golden and hollow-sounding when tapped. Cool slightly before slicing.
  4. Step 4: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 sliced medium onion, 1 sliced green bell pepper, 1 sliced red bell pepper, and 2 chopped scallions, sautéing for 5 minutes until softened.
  5. Step 5: Add 1/2 lb soaked and flaked salted codfish, 1 tsp chopped fresh thyme, and 1/2 tsp black pepper. Cook for another 5 minutes, stirring to combine flavors.
  6. Step 6: Remove from heat and stir in 1 tbsp lime juice. Serve saltfish mixture alongside warm slices of bake.

Frequently asked questions

How long does Baked Trinidadian Bake and Saltfish with Peppers take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Trinidadian Bake and Saltfish with Peppers?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Trinidadian Bake and Saltfish with Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Trinidadian Bake and Saltfish with Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Trinidadian Bake and Saltfish with Peppers?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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