Red Snapper Veracruz

Ingredients

Red snapper fillets

4 fillets (6-8 ounces each)

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

4 cloves, minced

Ripe tomatoes

4 medium, diced

Green olives, pitted and sliced

1/2 cup

Capers

2 tablespoons, rinsed

Jalapeño pepper

1 medium, chopped (adjust to taste)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh cilantro (for garnish)

1/4 cup, chopped

Lime wedges (for serving)

1-2 limes

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and soft, about 5 minutes.
3. Stir in the diced tomatoes, sliced olives, capers, and chopped jalapeño. Season with salt and pepper. Allow the mixture to simmer for about 10 minutes, until the tomatoes break down and the flavors meld beautifully.
4. While the sauce simmers, arrange the red snapper fillets in a greased baking dish, skin-side down.
5. Pour the tomato mixture evenly over the red snapper fillets, ensuring they are well covered with the vibrant sauce.
6. Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
7. Serve immediately, garnished with fresh cilantro and lime wedges for a burst of freshness.