Rinse the snapper fillets with the lime juice, then pat dry. Season with the green seasoning, salt and black pepper. Leave to marinate for 20–30 minutes.

Heat the vegetable oil in a large frying pan over medium heat. Pan-fry the fish for 2–3 minutes per side until lightly golden. Remove and set aside.

In the same pan, sauté the onion, sweet pepper and garlic until softened.

Add the diced tomatoes and tomato paste. Cook for 4–5 minutes until the tomatoes begin to break down and form a light sauce.

Pour in the fish stock, then add the thyme and the whole Scotch bonnet pepper. Simmer gently for about 5 minutes.

Stir in the Swiss Mambo Sauce until fully incorporated into the Creole sauce.

Return the fish to the pan and spoon the sauce over each fillet. Cover and simmer gently for another 4–5 minutes, or until the fish flakes easily with a fork.

Remove the Scotch bonnet and thyme sprigs. Sprinkle with the chopped parsley and sliced spring onion before serving.