If red snapper is not available, gurnet or sea bream may be substituted.
50 g (2 oz) 4 Tbs Butter
1 Medium onion, chopped
1 Garlic clove, crushed
1 Small red pepper, pith and seeds removed and chopped
1 Small green pepper, pith and seeds removed and chopped
1 Tbs Chopped coriander leaves
1 tsp Ground cumin
125 ml (4 fl oz) 1/2 cup Orange juice
1/2 tsp Grated orange rind
Salt and pepper to taste
2 1/2 kg (5 lb) Red snapper, cleaned but with the head and tail left on
6 Black or green olives, stoned (pitted) and chopped
1 Avocado, stoned (pitted) and thinly sliced
1. Melt half the butter in a frying-pan. Add the onion, garlic and peppers and fry until they are soft. Stir in the coriander, cumin, orange juice, orange rind and seasoning and bring to the boil. Simmer for 2 minutes, then remove the pan from the heat. Set aside.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
3. Cut the remaining butter into small dice and scatter it over the bottom of a large, shallow casserole dish. Arrange the fish on top and pour over the orange juice mixture. Scatter over the olives. Put the dish into the oven and bake for 25 to 30 minutes, or until the fish flesh flakes easily, basting the fish from time to time with the sauce mixture.
4. Remove from the heat and garnish with the avocado slices. Serve at once.
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