This classic Mexican-style fish recipe is so simple and flavourful. Perfect with crusty bread and good wine.
VERACRUZ-STYLE RED SNAPPER
(adapted from Culinary Arts Institute)
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
Handful of flat-leaf parsley, chopped
Preheat oven to 350
Heat 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 (9×13 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.