red snapper veracruz
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this is a really tasty fish dinner that i did eat in mexico. courtesy of bon appetit
- Ready In:
- 1 (28 ounce) can diced tomatoes
- 1⁄4 cup olive oil
- 1 cup chopped onion
- 3 cloves garlic, chopped
- 3 bay leaves
- 2 tablespoons parsley
- 1 tablespoon oregano
- 1⁄4 cup chopped green olives
- 2 tablespoons capers
- 6 red snapper fillets
- slivered almonds (to garnish)
- using your hands crush the tomatoes.
- add olive oil to skillet, saute onions and garlic until softened.
- add tomatoes and spices and simmer until thickened, about 10-15 minutes.
- add olives, raisins, capers and simmer 10 minutes more.
- preheat oven to 425.
- in a glass baking dish spoon sauce over bottom.
- add snapper fillets and top with remaining sauce.
- bake uncovered for 20 minutes.
- remove, garnish with almonds.
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DH and I liked this dish. It was easy to prepare. We halved the sauce to accommodate about a pound of fish, with good results. We didn't add the raisins as we did not know how much to use. Otherwise, we made no modifications to the ingredients. I especially enjoyed the slivered almonds on top of the fish. They lent a nice flavor to the dish. I think the fish needed something, so I tried putting some feta on top, but this did not quite do the trick. We served the fish with a side of roasted asparagus. Thanks, Chia.Reply