An exotic fish with a sweet, firm, white, textured flesh. There any many varieties of snapper, all found in warm waters, but there is only one true red snapper. The other varieties can vary in colour, but many are also pink and red.
For the allspice seasoning
- 1 tsp salt
- 2 garlic cloves, crushed
- 1 tbsp allspice berries, crushed
- 1 tbsp coarsely ground black pepper
- 3 dried bay leaves
- 1 tbsp chilli sauce
- 1 tbsp soy sauce
- salt and freshly ground black pepper
For the snapper
- 1 onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 garlic cloves, sliced
- 2 snapper, cleaned and gutted (or sea bream if no red snapper is available)
- drizzle sunflower oil
Preheat the oven to 190C/375F/Gas 5. For the seasoning, mix all of the seasoning ingredients together in a bowl.
For the snapper, chop the onion, peppers and garlic. Arrange the vegetables in the base of an ovenproof dish.
Place the fish on top of the peppers and sprinkle with the seasoning.
Drizzle with sunflower oil and cook for 20-30 minutes until the fish is cooked all the way through. Serve at once.