Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsp Achoite Paste
- 4 Garlic Cloves, minced
- 1 tbsp freshly grated Root Ginger
- 1 tbsp freshly chopped Oregano
- 3 Jalapeno Chillies, deseeded and chopped
- The 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), deseeded and cut into julienne
- 1 Green Capsicum (sweet pepper), deseeded and cut into julienne
- A handful of Mint Leaves
- Salt
- =
Directions
Preheat the oven to 220C, 425F, Gas Mark 7.
Place the achoite 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 fish then rub the oil mixture over and inside the fish forcing it into the cuts.
Lightly oil a piece of aluminium foil which is large enough to totally enclose the fish and place fish 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 fish and fold the foil up into a parcel.
Bake for about 30 minutes or until the fish is cooked through.