Serves 2

Ingredients

2 large red snapper, scaled, gutted and cleaned

Juice of 1 lime

Salt and coarse-ground black pepper

1 red pepper, deseeded and chopped

1 green pepper, deseeded and chopped

2 Scotch bonnet chillies, deseeded and chopped

1 tomato, deseeded and chopped

1 spring onion, green part only, chopped

2 fresh thyme sprigs, one chopped

3 tbsp vegetable oil

50g okra

1 onion, chopped

1 garlic clove, crushed

2.5cm piece of ginger, chopped

1 large potato, sliced

1 glass of red wine

Method

Rinse the fish under cold running water, then sprinkle over the lime juice and drain off any excess.

Using a sharp knife, slash the fish on both sides and using your hands rub in salt and black pepper into all the crevices.

Mix the peppers, chilli, tomato, spring onion and thyme together in a bowl, and then lay 2 tablespoons of the vegetable mixture inside the fish from the head into the gut.

Heat the oil in a duchy, casserole or deep frying pan. Add any remaining mixed vegetables, the okra, chopped thyme, onion, garlic and ginger to the pan, and straightaway add the fish.

Arrange the potatoes on top of the fish. Pour over about 4 tablespoons of water and season with salt and black pepper. Cover and bring to the boil, then reduce heat and simmer gently for 10 minutes.

Add the red wine, cover again and cook for a further 10 minutes. Serve

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies