4 x Medium sized snappers, scaled and cleaned (We used Tilapia for this recipe, but it has a lot of bones. Perch, haddock can also be used, or ask your fish monger)
3 x cloves garlic, minced
1 x jalapeno, minced
Salt and pepper
5 tablespoons butter, plus more for greasing foil
3-4 Cups Spinach
Heat the oven to 200ºC. Clean the fish with lime and cold water, pat dry. Season the whole fish (inside and out) with salt, pepper and curry powder. Drip lemon juice on the inside of the fish. Stuff the fish with onions, garlic, jalapeno spinach and thyme (optional). Lightly oil the aluminium foil that you will use to wrap the fish. Squirt the rest of the lemon juice over the fish. Wrap the fish tight in the foil. Place in the oven on a tray or baking dish for 45-50 minutes.
I make an amazing Jamaican baked snapper! (Substitute for red snapper; Pick a firm white fish - any mild white fish like perch, haddock, or tilapia)