Snapper Criollo

Ingredients

 * 3 tbsp Achoite Paste
 * 4 garlic cloves, minced
 * 1 tbsp freshly grated root ginger
 * 1 tbsp freshly chopped oregano
 * 3 jalapeno chilies, de-seeded and chopped
 * juice and grated zest of 1 lemon
 * 3 tbsp olive oil
 * 1 large red snapper, scaled and cleaned
 * 6 large tomatoes, thinly sliced
 * 1 large onion, thinly sliced
 * 1 red capsicum (sweet pepper), de-seeded and cut into julienne
 * 1 green capsicum (sweet pepper), de-seeded and cut into julienne
 * A handful of mint Leaves
 * salt

Directions

 * 1) Preheat the oven to 220°C / 425°F / Gas Mark 7.
 * 2) Place the achoite paste, garlic, ginger, oregano, chillies, lemon juice and zest and olive oil in a food processor and process until smooth.
 * 3) Make 3 or 4 deep cuts on each side of the fish then rub the oil mixture over and inside the fish forcing it into the cuts.
 * 4) Lightly oil a piece of aluminium foil which is large enough to totally enclose the fish and place fish in centre. (Traditionally banana leaves would be used.)
 * 5) Place tomatoes, onion, peppers and mint in bowl, season with salt and toss to mix then arrange the vegetables on top of the fish and fold the foil up into a parcel.
 * 6) Bake for about 30 minutes or until the fish is cooked through.