Snapper Criollo

== Ingredients ==
* 3 tbsp achiote paste
* 4 garlic cloves, minced
* 1 tbsp freshly grated root ginger
* 1 tbsp freshly chopped oregano
* 3 jalapeno chilies, de-seeded and chopped
* 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), de-seeded and cut into julienne
* 1 green capsicum (sweet pepper), de-seeded and cut into julienne
* a handful of mint leaves
* salt 
== Directions ==
# Preheat the oven to 220°C / 425°F / Gas Mark 7. 
# Place the achiote 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 then rub the oil mixture over and inside the forcing it into the cuts.
# 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.)
# 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. 
# Bake for about 30 minutes or until the is cooked through.
Category:Venezuelan Meat Dishes
Category:Green bell pepper Recipes
Category:Jalapeno pepper Recipes
Category:Mint Recipes
Category:Red bell pepper Recipes
Category:Red snapper Recipes
Category:Tomato Recipes