Ingredients
1 red snapper (about 3-4 lb/1,5-2kg), gutted and scaled
3 tablespoons La Fe Lime Juice
1/2 teaspoon ground nutmeg
2 tablespoons olive oil
2 scallions, finely chopped
5 cloves garlic, crushed
4 tomatoes, finely chopped
1 bunch cilantro, chopped
2 sprigs fresh thyme
2 bay leaves
1 tablespoon oregano
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 tablespoon capers
5 tablespoons pitted green olives
2 tablespoons raisins
4 jalapenos, chopped
1/3 cup dry white wine
Salt & Pepper

Directions
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STEP ONE
Marinate fish in lime juice, ground nutmeg, 1 garlic clove, salt and pepper and set aside. Preheat oven to 375F/190C.
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STEP TWO
In a large skillet or in a shallow ovenproof casserole, heat oil over medium heat. Add onion and sauté until translucent. Stir in remaining garlic and cook for about 2 minutes. Add the chopped tomatoes and cook for about 8 minutes. Add bell peppers and herbs. Cook for an additional 4 minutes.
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STEP THREE
Add white wine, jalapeños, raisins, olives and capers and cook for 5 minutes. Add salt and pepper (taking into account the salt from olives and capers). Mix well.
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STEP FOUR
Finally, place the fish on the sauce. Cover fish with a little sauce. Bake for 35 minutes.