Vera Cruz Style Red Snapper
2 lbs red snapper fillets
1/4 c. sliced olives (optional)
1/4 c. olive oil
1 clove garlic, minced
1 c. chopped onion
1/4 tsp. pepper 1 tsp. salt
2 cups canned tomatoes with liquid
2 tbsp. capers
1 lemon, wedged
In a large skillet heat oil, cook onion and garlic until onion is soft, about 5 minutes. Add tomatoes, salt and pepper, cook another 5 minutes to blend flavors. Slightly chop tomatoes as they cook. Arrange snapper fillets in 3 quart baking dish. Pour sauce over fish. Sprinkle fish with olives and capers. Bake at 350 degrees for 15 to 20 minutes. Serve with lemon wedges. Serves 4.
TJ’s Tip: Anytime you are baking fish, you can sear the filet in a hot skillet for 1–2 min to get a nice crisp on the outside. Then just subtract that time from your baking time. This gives the dish a more complex texture.