Red Snapper with Pepper-citrus Sauce
- 1 kitchen ready Red snapper fillet (2 kg)
- Bell pepper (1 small red and 1 green)
- 1 onion
- 2 garlic
- 4 tablespoons butter
- 2 tablespoons chopped Coriander
- 1 teaspoon whole Cumin
- ½ teaspoon fennel seeds
- ½ teaspoon grated Orange peel
- 120 milliliters Orange juice
- 8 black Olives (pitted)
- freshly ground peppers
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.