Rainforest Stuffed Foil Roasted Snapper

Prep time: 15 minutesCook time: 45 minutes Serves 2Ingredients:• 2 Rainforest Whole Red Snapper• 3 cups Rainforest Soup Mix• 1 stick salted butter• 7 garlic cloves, shredded• 1⁄2 Scotch bonnet pepper• 1 cup scallion• 1 tablespoon onion powder• 1 tablespoon smoked paprika• 1 tablespoon ground allspice• 2 pack fish tea mix (noodles removed)• 1⁄4 cup thymeMethod:• Defrost, the fish, remove the scales, fins, and any gills.• Wash and pat dry making sure the fish is as dry as possible.• Cut two slits on either side of the fish.• Blend the garlic and hot pepper.• In a bowl, mix together the butter, blended garlic and pepper, scallion, onion powder paprika ground allspice, and the strained fish tea mix.• Season the fish and soup mix with the butter, making sure to place the flavourful butter in the cuts on the fish, in the belly, in the head, and all over the skin• Preheat the oven to 400 degrees F.• Take two pieces of foil lay a bed of thyme and butter-coated soup mix, including some corn, and season with some extra fish tea seasoning mix. Top with the fish• Stuff the belly and head with more butter-coated soup mix• Finally, season the top with more fish tea mix, add some thyme, and a slice of paper.• Wrap with a foil into a parcel and place on a baking tray.• Place in the oven and cook for 45 to 60 minutes.• Serve hot.Recipe and Photos by Chantay Campbell Neil

Prep time: 15 minutes Cook time: 45 minutes Serves 2 Ingredients: • 2 Rainforest Whole Red Snapper • 3 cups Rainforest Soup Mix • 1 stick salted butter • 7 garlic cloves, shredded • 1⁄2 Scotch bonnet pepper • 1 cup scallion • 1 tablespoon onion powder • 1 tablespoon smoked paprika • 1 tablespoon ground allspice • 2 pack fish tea mix (noodles removed) • 1⁄4 cup thyme Method: • Defrost, the fish, remove the scales, fins, and any gills. • Wash and pat dry making sure the fish is as dry as possible. • Cut two slits on either side of the fish.

• Blend the garlic and hot pepper. • In a bowl, mix together the butter, blended garlic and pepper, scallion, onion powder paprika ground allspice, and the strained fish tea mix. • Season the fish and soup mix with the butter, making sure to place the flavourful butter in the cuts on the fish, in the belly, in the head, and all over the skin • Preheat the oven to 400 degrees F.

• Take two pieces of foil lay a bed of thyme and butter-coated soup mix, including some corn, and season with some extra fish tea seasoning mix. Top with the fish • Stuff the belly and head with more butter-coated soup mix • Finally, season the top with more fish tea mix, add some thyme, and a slice of paper. • Wrap with a foil into a parcel and place on a baking tray.

• Place in the oven and cook for 45 to 60 minutes. • Serve hot. Recipe and Photos by Chantay Campbell Neil.