Red Snapper with Pepper-citrus Sauce
Cut bell peppers into quarters, remove the seeds, trim and dice into small cubes. Peel the onion, peel the garlic and finely chop both. Cut olives into strips. Heat 2 tablespoons of butter in a skillet and fry the bell peppers, onion and garlic until soft.
Add the cumin, fennel seeds, orange zest and orange juice, season with salt and pepper and simmer for 2 minutes. Preheat the oven to 200°C (approximately 400°F).
Coat a large, shallow baking dish with the remaining butter, add the fish and the sauce and sprinkle with the olives. Bake fish 40 minutes, frequently basting with the sauce. Serve sprinkled with cilantro.