Veracruz-Style Red Snapper in Tomato, Olive and Caper Sauce

What you need

• 4 red snapper fillets, about 180 g (6 oz) each, skin on or off
• 2 limes, 1 juiced, 1 cut in wedges
• 4 tbsp olive oil
• 1 medium white onion, thinly sliced
• 4 cloves garlic, minced
• 700 g (1 1/2 lb) ripe tomatoes, chopped
• 2 bay leaves
• 1 tsp dried oregano, Mexican if possible
• 60 g (2 oz) pitted green olives
• 2 tbsp capers, drained
• 2 pickled jalapenos, sliced, plus 1 tbsp of the brine
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the snapper fillets dry. Season both sides with salt and the juice of 1 lime and leave them in the fridge for 15 min.

2. 2

   Heat the olive oil in a wide pan over medium heat. Add the onion and cook until soft and translucent, about 5 min.

3. 3

   Stir in the garlic and cook for 1 min.

4. 4

   Add the tomatoes, bay leaves, oregano and 1/2 tsp salt. Simmer over medium heat, stirring now and then, until the tomatoes have broken down into a thick, chunky sauce, 12-15 min.

5. 5

   Stir in the olives, capers, jalapenos and brine. Simmer for 3 min, then taste and season with salt and pepper.

6. 6

   Lay the fillets in the sauce in a single layer and spoon sauce over them.

7. 7

   Cover and cook over low heat until the fish turns opaque and flakes easily, 8-10 min. The thickest part should reach 63 °C (145 °F).

8. 8

   Remove the bay leaves. Serve the fish with the sauce and lime wedges.

Imported from fromachefskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.