CHREIME

INGREDIENTS

• 6 Snapper or Grouper fillets
• 3 tbls fresh Lemon juice, or to taste
• 500g New potatoes, scrubbed, peeled and cut into thick slices
• Sea salt, to taste
• Ground black pepper, to taste
• ¼ cup Olive oil
• 10 Garlic cloves, roughly chopped
• 3 Scotch Bonnets, stemmed and roughly chopped
• 6 tbls Tomato paste
• 2 Bunches Coriander Finely chopped.

METHOD

1. Put all the ingredients except the Oil, fish and herbs in a pan with 1 litre water. Simmer for 25 mins or until the Potatoes are tender.
2. Stir in the extra virgin olive oil and add the fish. Cook for another 10 mins, then gently break up the fillets into smaller pieces and add the herbs. Season and serve.