Red Snapper Fillets a la Veracruzana

Ingredients

• 1 lb Red Snapper Fillets
• 4 roma tomatoes, chopped
• 1 Bell Pepper, sliced
• ½ white onion, sliced
• 3 cloves garlic, minced
• ⅓ cup pitted green olives, halved
• 2 tbsp capers
• 2 pickled jalapeños, sliced
• 1 bay leaf
• ½ tsp dried oregano
• 3 tbsp olive oil
• 1 lime
• Salt

Method

1. Soften the onion and Bell Pepper in olive oil over medium heat, 5 minutes, then add the garlic for 1 minute more.
2. Add the tomatoes, olives, capers, jalapeños, bay leaf, and oregano. Simmer until saucy but still chunky, 8–10 minutes.
3. Season the Red Snapper Fillets with salt and lime juice, then nestle the fillets into the sauce, spooning some over the top.
4. Cover and cook gently 6–8 minutes, until the Red Snapper Fillets flakes at the nudge of a fork and reaches 145°F (63°C).
5. Serve straight from the pan with rice or crusty bread — the sauce will not tolerate being left behind.