Veracruz Red Snapper with Olives and Capers

Ingredients

• 12 oz red snapper or other white fish fillets
• 4 ripe tomatoes, chopped, or 1 can diced tomatoes
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 5 garlic cloves, minced
• 1/2 cup pitted green olives
• 3 tbsp capers, drained
• 2 pickled jalapenos, sliced
• 2 bay leaves and 1 tsp dried oregano
• 1/4 cup chopped parsley
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Season the fish with the lime juice, salt, and pepper and refrigerate it for 15 minutes while you make the sauce.
2. Heat the oil in a wide skillet over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and translucent, then add the garlic and oregano for 30 seconds.
3. Add the tomatoes and bay leaves and simmer for 15 minutes, until the sauce has thickened and the oil separates at the edges of the pan.
4. Stir in the olives, capers, and pickled jalapenos and cook for 3 minutes more.
5. Taste before salting. Olives, capers, and pickled chilies are all salty, and Veracruzana sauce is easy to over-season.
6. Heat the oven to 400F (200C). Lay the fish in a baking dish and spoon the sauce over so the fillets are fully covered.
7. Covering the fish completely is what protects it; exposed edges dry out and curl before the centre is done.
8. Bake for 15 to 18 minutes, until the fish is opaque, flakes easily at the thickest point, and reaches 145F (63C). Discard the bay leaves and serve with the parsley and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.