Snapper Criollo

Ingredients

 * 3 tbsp Achoite Paste
 * 4 garlic cloves, minced
 * 1 tbsp freshly grated Root ginger
 * 1 tbsp freshly chopped oregano
 * 3 Jalapeno Chillies, deseeded and chopped
 * The 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), deseeded and cut into julienne
 * 1 Green capsicum (sweet pepper), deseeded and cut into julienne
 * A handful of mint Leaves
 * salt

Directions

 * Preheat the oven to 220C, 425F, Gas Mark 7.
 * Place the achoite paste, garlic, ginger, oregano, chillies, lemon juice and zest and olive oil in a food processor and process until smooth.
 * 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.
 * 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.
 * 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.
 * Bake for about 30 minutes or until the fish is cooked through.