Serves 4 Hot Fish Main Course
Dairy free Eggless Venezuela Sth America South American
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
Instructions
1. Preheat the oven to 220C, 425F, 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. Serve
immediately.
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