Jamaican Red Snapper With Vegetables Recipe

Ingredients

• 2 lbs whole snappers, cleaned and scaled
• (or substitute 1.5lb snapper fillets)
• 1/2 cup fresh lime juice
• Salt & freshly ground black pepper
• 1/2 cup olive oil
• 1 large onion, thinly sliced
• 1 teaspoon fresh thyme
• (or substitute 1/2 teaspoon dried thyme)
• 1/2 teaspoon fresh oregano
• 1 bay leaf, crumbled
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 8 oz calaloo or spinach, washed w/tough stems discarded
• 2 cloves garlic, minced
• 1 scotch bonnet or jalapeno chili, deseeded and minced
• 1 tablespoon chopped fresh parsley

Instructions

1. Step 1: Rub the fish inside and out with the lime juice, season it with salt and pepper, and set aside to marinate.
2. Step 2: Pour 6 tablespoons of the olive oil into a large roasting pan or baking dish and arrange the onion slices on the bottom of the pan. Sprinkle them with thyme, oregano, and bay leaf and additional salt and pepper.
3. Step 3: Drain the fish, saving the lime juice; pour the preserved lime juice over the onions in the pan. Place the snapper on top of the bed of onions.
4. Step 4: Heat the oven to 400F
5. Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat and saute all of the remaining ingredients for 3 minutes.
6. Step 6: Place the sauteed vegetables around the fish and bake, uncovered, until the fish flakes easily when tested with a fork (about 20 to 30 minutes).