Red snapper fish - 1.5LB / 750g fillets
2 Red peppers cored and seeded
5 Spring onions
2 Teaspoons of ginger
2 Teaspoons of lemongrass
1 Teaspoon of chilli powder
4 Cloves of garlic
Olive oil
5 Sprigs of chopped parsley
2 Sprigs of chopped basil
1 Fresh lime (squeezed)

1) Remove scales and bones from fish.
2) Lay fish in ovenproof dish with chopped basil and garlic, lemon grass, olive oil and sea salt. Let it rest for half an hour.
3) Pan fry chopped red peppers, spring onions, parsley, 3 cloves of chopped garlic, plum tomatoes and chilli powder in 3 tablespoons of olive oil (must be very hot).
4) Pour over the fish, squeeze lime over and cover. Cook in hot oven on gas mark 4 for ½ an hour.
5) Serve with basmati wild rice and or potatoes and carrots.

Ripe Plantain Short crust Pastry

Ingredients

1 Large ripe plantain
10 Stem of callaloo
4 Spring onions
1 Onion
2 Red peppers
2 Yellow peppers
1 Chilli pepper
2 Cloves of garlic
1 Tablespoon of thyme
Salt and pepper
½ Pint of milk
3 Eggs

1) Roll out short crust pastry and line a 9” flat tin.
2) Remove skin from plantains, slice and boil. Add 2 tablespoons of sugar to water.
3) After 5 minutes remove plantains and stain.
4) Dice callaloo, tomatoes, red and yellow peppers, spring onions, onions and garlic.
5) Blend all together until finely minced. Pour into flat tin,
6) Whisk egg and milk, add salt pepper and thyme and pour over mixture.
7) Place in hot oven for half an hour on gas mark 3.
8) Serve hot or cold with salad.