Fish Yucatan Style

4 large fish
4 cloves garlic, peeled and crushed
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt
freshly ground pepper
4 tablespoons orange juice
120 ml/4 fl oz olive oil
2 tomatoes, skinned and chopped
I onion, peeled and thinly sliced
1/2 small hot chilli, deseedcd and chopped
chopped parsley or coriander, to garnish

Wipe over the fish fillets; skin and cut into serving-sized pieces. Arrange on a large plate or glass dish. Combine the garlic, oregano, cumin, salt and pepper to taste, and the orange juice, and pour over the fish pieces. Allow to marinate for 30 minutes.

Choose a flameproof baking dish just big enough to hold the fillets comfortably. Coat the bottom of the dish with half the oil. Arrange the fillers in the dish and pour over the marinade. Combine the tomatoes with the sliced onion and chopped chilli and spoon over the fish. Sprinkle with the remaining olive oil. Cover the dish with aluminium foil and simmer over a gentle heat for 2(1 minutes. Sprinkle the fish with chopped parsley or coriander and serve.

SERVES 4 to 6