Spicy Snapper Fillet

Peel and finely chop 1 clove of garlic and 1 shallot. In a bowl, combine dried oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Rinse snapper fillets, pat dry and remove the skin with a sharp knife. Rub fillets with the spice mixture. Cover and leave to marinate in refrigerator.

Cut bell peppers into quarters, remove the seeds and rinse. With the skin side down, roast under oven broiler until skin is charred and blistered.

Cover with a damp kitchen towel and let stand for 10 minutes or until cool enough to handle. Peel and finely chop the remaining shallots and garlic. Peel bell peppers and cut into approximately 3/4-inch cubes.

Remove stems from tomatoes and cut out cores. Immerse into boiling water, remove with a slotted spoon, rinse with cold water and remove the skin. Cut tomatoes into quarters, scoop out the seeds and cut each quarter in half crosswise.

Heat 2 tablespoons of oil in a shallow pot and sauté shallots and garlic gently over medium heat for 1 minute.

Add diced peppers, saffron threads, bay leaves and white wine and continut to cook over medium heat for 5 minutes.

Add tomatoes, cook for 2 more minutes and keep warm. Season with salt and pepper.