3kg/6½lb red snapper, guts and scales removed, skin scored several times using a sharp knife
1 lime, juice only
1 small bunch fresh coriander, leaves only, finely chopped
1 small bunch flatleaf parsley, leaves only, finely chopped
8 sprigs fresh thyme, leaves only
1 lime, juice and zest, plus 1 lime, juice only
4cm/1½in piece root ginger, very finely chopped
1 Scotch bonnet chilli, seeds removed, finely chopped
5-6 tbsp olive oil
salt and freshly ground black pepper
¼ tsp caster sugar
2 limes, zest and juice, plus 6 limes, juice only
250g/9oz fresh coconut flesh, shaved
2 red chillies, seeds removed, finely sliced
small bunch fresh coriander (or substitute with parsley), leaves only, chopped
Preheat the oven to 200C/400F/Gas 6.
For the snapper, squeeze the lime juice all over and inside the fish. Set aside.
For the stuffing, mix together all the stuffing ingredients in a bowl, then fill the cavity and scored skin of the red snapper with the mixture.
Line a roasting tray with aluminium foil, then place the stuffed red snapper into the tray. Roast in the oven for 40-45 minutes, or until the flesh closest to the bone at the thickest parts of the fish is perfectly white and opaque.
Meanwhile, for the salsa, in a bowl, mix together the sugar and lime juice, stirring well until the sugar has dissolved. Add the coconut shavings and mix well.
Add the remaining salsa ingredients to the bowl and mix well until completely coated in the lime and coconut mixture.
To serve, place a portion of stuffed red snapper onto each of eight serving plates. Spoon the salsa alongside.
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