Cut the lime in half and then proceed to rub the lime halves over the inside and outside of the fish. Squeeze down so the juice from the lime is expelled onto the flesh.

Rinse the fish directly under cold water, open the cavity to ensure the inside is thoroughly clean.

Use a knife to create two shallow diagonal clashes on each of the fish.

Sprinkle a bit of the fish seasoning into each crevice (clash) and the cavity of each fish.

On low-medium heat, melt the butter in a large skillet or frying pan then add all of the vegetables.

Stir the vegetables so they are coated in the butter and cook until slightly soft for 3-4 minutes.

Season the veggies with pink salt, black pepper then stir.

Pour the water into the pan followed by the tomato puree, hot sauce and sprigs of thyme and then stir again.

Carefully add the red snapper to the pan, move the vegetables to the side and spoon some of the liquid onto the fish. Repeat this 2-3 times.

Bring the pan to the boil then reduce the heat to low.

Serve with bammy/vegetables or rice