Snapper Criollo

Ingredients Edit

Directions Edit

  1. Preheat the oven to 220°C / 425°F / Gas Mark 7.
  2. Place the achiote 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 then rub the oil mixture over and inside the forcing it into the cuts.
  4. Lightly oil a piece of aluminium foil which is large enough to totally enclose the and place 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 and fold the foil up into a parcel.
  6. Bake for about 30 minutes or until the is cooked through.
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