Bell peppers and herbs snapper

Directions

1. Combine the achiote paste, garlic, ginger, oregano, chillies, lemon juice, lemon zest and olive oil in a food processor and pulse until smooth.

2. Slice three or four deep cuts in each side of the fish then rub the oil mixture both inside and outside the fish, ensuring your force into the cuts. Lightly oil a large piece of aluminium foil, place the fish in the centre. Place the tomatoes, onion, peppers and mint in a bowl then season with salt and toss to combine. Arrange these on top of the fish then fold over the foil to form a parcel.

3. Transfer to an oven pre-heated to 220°C and bake for about 30 minutes, or until the fish is thoroughly cooked through. Serve immediately.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!