Veracruz-Style Red Snapper

This classic Mexican-style fish recipe is so simple and flavourful. Perfect with crusty bread and good wine.

• 1/4 c olive oil
• 1 C finely chopped yellow onion
• 1 clove finely minced garlic
• 2 C canned tomatoes
• 1 tsp sea salt
• 1/4 tsp cracked black pepper
• 2 lb red snapper fillets
• 1/4 C green olives
• 2 tbsp capers
• Lime wedges
• Handful of flat-leaf parsley, chopped

Preheat oven to 350Heat oil in a large skillet and cook the onion until soft—approximately 5-7 minutes.Add the garlic, tomatoes, salt, and pepper and cook for about 5 minutes. If you've used full tomatoes, gently break them apart as they cook.Arrange red snapper in a 3-quart (9x13 inch) baking dish and pour the sauce over the fish. Dress with chopped olives and capers.Bake for 25-30 minutes, or until the snapper flakes easily. Scatter with the parsley mix just out of the oven and serve with crusty bread.