2 lb/32 oz fish (Red Snapper) -whole
2 oz/55g butter
3 medium onions - Sliced
2 tomatoes – Roughly Chopped
2 Spring Onions - chopped
Sprig of thyme - chopped
1 whole green scotch bonnet pepper
½ lb/8 oz of carrots - sliced
½ lb/8 oz of cho cho – peeled & quartered
½ pint/10 fl oz of fish stock

METHOD

Clean and prepare the fish. Cut several incisions across the fish. In a frying pan, sauté the onions in butter. Add the spring onion, thyme and other vegetables before adding the stock
Leave the mixture to cool. When cooled, take out the whole green pepper and set aside.
Prepare two layers of ‘foil' big enough for the fish parcel. Place a spoonful of vegetables on the foil and place the fish on top before carefully folding the foil to create a parcel. Place on a hot barbecue and cook for approximately 15 minutes or until the fish has cooked through.

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