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Jerk spiced snapper with banana leaves

Simon Rimmer from Good Food Live
Hot , spicy and delicious Simon Rimmer's red snapper parcels have an authentic Caribbean flavour

Jerk spiced snapper with banana leaves

Method

1. Preheat the oven to 200°C/gas 6.

2. Rub each fillet generously with jerk spice mix.

3. Divide the vegetables between the four pieces of banana leaf. Sit a snapper fillet on top. Wrap up well and secure with cocktail sticks. Place the parcels on a baking sheet and roast for about 8 minutes.

4. While the fish is roasting, bring the rice to boil. Add the thyme, coconut and beans and simmer until cooked.

5. Spoon some rice into a ramekin, packing it in well. Turn out onto serving plates. Pop a parcel on each plate, open up, and enjoy.

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Serves: 4

Prep: 30 min
Cook: 15 min

Ingredients
4 red snapper fillets, weighing 150g each
jerk seasoning
2 Shallots, sliced
1 carrot, thinly sliced
1 red pepper, deseeded and thinly sliced
4 large pieces banana leaf
200g long grain rice
1 tsp thyme leaves
400ml canned coconut milk
400g canned kidney beans, drained and rinsed