Baked Red Snapper with Bell Peppers

Ingredients:

2 large whole snapper fish, cleaned and gutted
10 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
salt
1 tsp black pepper
1 tsp ground sumac
½ cup chopped fresh dill
3 bell peppers, sliced in rounds
1 large tomato, sliced into rounds
1 medium red onion, sliced into rounds
olive oil
2 lemons

Instructions:

Preheat the oven to 220 degree C.
Pat the fish dry. Make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.

Combine the cumin, coriander, salt, pepper and sumac. Season the snapper on both sides with ¾ of the spice mix.
Stuff the fish with the dill, peppers, tomatoes and onions.

Place the fish in a oiled baking pan. Add remaining vegetables and sprinkle them with a pinch of salt and the remaining spice mix.
Drizzle everything with olive oil

Roast on the lower rack of heated oven for 25 minutes. Squeeze lemon juice all over the fish

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