Ingredients:
For the Fish:
1 Grey Snapper (about 500g)
1 onion, minced
3 garlic cloves, minced
1/2 red bell pepper and 1/2 green bell pepper, sliced
1 tbsp of ginger
juice of 1 lemon
1 tbsp of olive oil
3 to 4 tbsp of fish sauce
salt and freshly-ground black pepper, to taste
1/2 vegetable stock cube, crumbled (optional)
1/2 tsp of Cayenne pepper
1/2 tsp of paprika
4–5 tbsp of chopped parsley (leaves and stalks)
For Roasting:
1 red bell pepper, cut into 1/8ths
1 yellow bell pepper, cut into 1/8ths
1 orange, halved crossways and each half quartered
1 white sweet potato, cut into chunks
Method:
Scale, clean and wash the fish then trim the fins. Cut three deep slashes in each side for the sauce to penetrate.
Mix all the other ingredients in the 'for the fish' section in a shallow dish. Add the fish, turn in the marinade and stuff inside the fish. Cover and set aside in the refrigerator to marinate for 180 minutes.
Turn into a roasting dish and mound the marinade over and in the fish. Arrange the roasting vegetables around the fish.
Transfer to an oven pre-heated to 180C and roast for 25–30 minutes.
Serve immediately accompanied by the vegetables.
Click on the image, above to submit to Pinterest.