* 1 large onion and red pimiento (both sliced thin)
* 1 bell pepper
* 3/4 of a cup of olive oil
* 1/2 a teaspoon of salt (or for taste)
* 1/2 a cup each of orange juice and chopped parsley
* 1/4 of a cup of lemon juice
* 1/4 of a teaspoon each of ground oregano and cumin
PREPARATION
Snapper fish taste superb however you prepare it, but as the Cuban speciality Pargo Santiaguero it is simply delightful! To prepare this meal, simply preheat your oven at 350 degrees Fahrenheit. Whilst you are doing that, get your mortar and mash in 4 cloves of garlic. Add some oregano and salt to your mortar and mash to make a paste. Add half a cup of orange juice and a quarter of a cup of lemon juice and mix all the contents up well. Once you have finished this, rub all of this into your snapper fish. Then you put this in your fridge for two hours to let the flavor soak in. Get out your food processor and put in two teaspoons each of orange and lemon juice. Add two cloves of garlic, some cumin and parsley and some a splash of cooking wine (dry white). Add some olive oil and salt. Blend the contents of your food-processor until you get a smooth wine sauce. Put some olive oil, as a greaser, in a baking dish large enough to hold your fish and put in some sliced potatoes, onions and green and red peppers. Add the marinated fish fillets and pour the wine sauce on top. Bake for half an hour before serving with a garnish of hard boiled eggs.
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