Hot and Spicy Baked Snapper - Sierra Leonean Style

Hello regular TCW readers, friends, buddies and everyone else in between.  Welcome!  Are you hungry yet?  Doesn't this baked snapper look just delicious and finger licking good?  It tastes even better.  Today, Nine enjoyed the lunch so much so that he said he thinks I've got super powers or I could be a magician to have whipped this up in no time. HA! The boy has already graduated from husband college because he already knows what to say to make people happy.  I train them well I tell you.  So in my magician cloak and with my wand in hand,  I say abracadabra let's cook.

Preheat oven to 180C fan forced

The ingredients I used are: 1 large and 1 small snapper, 5 cloves garlic, 1 tbs tomato paste, 4 dried chillis, 1 cm ginger, 1 large brown onion, 1 large lemon, 2 large stock cubes, olive oil, 1 tbs peanut butter (not in photo), salt to taste, 4 tbs olive oil

Chop  the chilli, onions, garlic, ginger then blend together with tomato paste, peanut butter, stock cube and lemon juice, then cook in olive oil over medium heat for 5 minutes then turn off the heat.

 Trim the fins off the snapper wash, pat dry with paper towel, then score both sides.

Now rub the cooked peanut sauce all over the fish (You can do up to this point and refrigerate overnight)

 Ensure to put some in the stomach cavity of the fish

 Drizzle some olive oil over the fish and bake for 20 minutes

Garnish with spring onions and lime wedges and serve hot.  I served it with baked paprika potato wedges and garden salad.  Enjoy!