- 3 tomatoes, chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 habanero chilli, deseeded and finely chopped
- 4 tablespoons coriander (cilantro) leaves
- 4 × 175–200 g (6–7 oz) skinless red snapper fillets
- ½ small red onion, chopped
- ½ small green capsicum (pepper), chopped
- 1 tablespoon sour or Seville orange juice, or 2 teaspoons orange juice and 2 tea spoons vinegar
- juice of 1 lime
- flake, grouper, cod
1. Preheat the oven to 190°C (375°F/ Gas 5). Mix the tomatoes in a bowl with the cumin, allspice, cinnamon, chilli and coriander.
2. Cut four squares of foil, each large enough to enclose a fish fillet. Put a piece of fish on each of the foil squares and divide the tomato mixture among the four fillets.
3. Mix the red onion and green capsicum together and divide among the parcels. Stir the orange and lime juice together and drizzle over the top of the fish and vegetables. Season with salt and pepper.
4. Wrap the fish in the foil and transfer the parcels to a baking dish. Bake for 15–20 minutes, or until the fish flakes easily when tested with a fork.
- Main Ingredients - Tomato, Fish
- Cuisine - Mexican
- Course - Main-course, Lunch, Dinner
- Occasion - Family meals, Midweek dinner, Dinner Party