Roasted Snapper

I honestly wish this could go in my 30 minute meals section, because it's really so simple to put together,. But the roasting time takes it over just a tad, and I don't wanna lie. But seriously, after you sprinkle on the seasoning (which takes 1 minute) the rest of the time is all in the oven. I wouldn't call this a Caribbean dish, but I was definitely inspired by some of their spices. It's so flavorful, and delicious. I paired this with brown rice, steamed cabbage (which I seasoned with more of the seasoning mix below plus a  tablespoon of brown sugar & shredded carrots) and my sweet plantains for a complete meal.

ingredients

3 pieces of whole red snapper (heads and scales removed)

1/2 medium sweet yellow onion; sliced

1/4 red bell pepper; sliced

1/4 green bell pepper; sliced

2 tsp kosher salt

1/2 tsp black pepper

1/8 tsp dried rosemary

1/4 tsp dried thyme

1/8 tsp allspice

1/8 tsp nutmeg

1/8 tsp cayenne pepper

1/4 tsp garlic powder

1 T coconut oil; melted

directions

Preheat oven to 400 degrees F

1. Line a sheet pan with aluminum foil

2. Prepare your seasoning mix by adding all dried spices to a small bowl and stirring together. Set aside

3. Slice your peppers and onions into approximate 1/4" width slices.

4. Pat each piece of fish dry and place on sheet pan.

5. Rub both sides and the inside of the belly of the fish with melted coconut oil.

6. Generously sprinkle both sides and the inside of each piece of fish with the seasoning mix.

7. Place the peppers and onions all around the fish.

8. Bake for 25 minutes. The last 2 minutes of baking turn the broiler up to high. The skin on the fish won't get super crispy, but it cooks it through just enough to keep from having a soggy exterior. (Make sure to keep an eye on your dish as some broilers are hotter than others!)