From John Mason's "Cooking With Babalorisha." Goes great with Obatala's Rice Pudding.

Ingredients:

Medium-sized red snapper filets (or whole fish, scaled), or bluefish, or yellow snapper.
1 or 2 each: African white yam, white sweet potatoes, white potatoes, turnips
3 or 4 each: Spanish onions, (red and/or yellow), green peppers
Seasoning: Oregano, ginger, garlic, salt & pepper, lemon
1 cup extra virgin olive oil

Directions:

Parboil tubers (yams, sweet potato, potatoes, turnip) until fork tender. Note: cooking times may vary depending on the size of the vegetables. You may have to stagger the boiling times. Cut white yams in 1/4" slices and scallop (cutting in the shape of a "scallop") the other tubers. Chop onions and green peppers.

Put a layer of yam in a lightly greased rectangular Pyrex or Corningware baking dish. Lay on a layer of the chopped onion and green pepper. Make layers of tubers, onion & green pepper, tubers, etc. Put fish on top. Mix seasonings all together with the olive oil to form a marinade. Pour the marinade on top of the fish and tubers and let sit three hours in a cool place.

Preheat oven to 350 degrees. After marinating, bake in the oven till fish is lightly browned, approx. 20-30 minutes depending on the size and thickness of the fish. Careful! Fish doesn't take long (the actual marinating "pre-cooks" or "cures" the fish) and the vegetables are already partly cooked.

Place it on the table on trivets and serve immediately. A tossed green salad and a white wine completes the dish. ENJOY!!!