Pescado a la Veracruzana

Ingredients

• •Red snapper
• •Tomato
• •White onion
• •Garlic
• •Green olives
• •Capers
• •Bay leaf
• •Pickled jalapeno
• •Olive oil
• •Fresh oregano

Steps

1. 1Season whole red snapper fillets with salt and a squeeze of lime, then set them aside while the sauce comes together.
2. 2Heat olive oil in a wide skillet and cook chopped onion and garlic over medium heat for about 5 minutes, until soft and fragrant.
3. 3Add chopped tomato, bay leaf, and dried oregano, and let the mixture simmer for 10 minutes, stirring occasionally, until it thickens into a rich sauce.
4. 4Stir in sliced green olives, capers, and sliced pickled jalapeno, letting their brininess mingle into the tomato base.
5. 5Nestle the seasoned fish fillets into the simmering sauce, spooning some sauce over the top of each piece.
6. 6Cover the skillet and let the fish poach gently for about 10 minutes, until it turns opaque and flakes easily with a fork.
7. 7Baste the fish once more with the sauce just before serving.
8. 8Plate the fish with plenty of the tomato and olive sauce spooned over the top, alongside steamed white rice.