Red Snapper Vera Cruz Recipe

Name: Red Snapper Vera Cruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eight oz skinless red snapper fillets; 2 limes, cut in half; 1 T. salt; 4 ripe large tomatoes (2 lbs); 1 large white onion, cut in half, thinly sliced; 6 bay leaves; 1/2 cup chopped fresh cilantro; 12 fresh thyme sprigs; 3 pickled jalopeno peppers, stemmed, coarsely chopped, plus 3 T. pickling juice; 12 garlic cloves; 1/2 cup pitted small Manzanilla Spanish olives; 2 T. tiny nonpareil capers; 3 T. olive oil

Servings: persons

4 eight oz skinless red snapper fillets
2 limes, cut in half
1 T. salt
4 ripe large tomatoes (2 lbs)
1 large white onion, cut in half, thinly sliced
6 bay leaves
1/2 cup chopped fresh cilantro
12 fresh thyme sprigs
3 pickled jalopeno peppers, stemmed, coarsely chopped, plus 3 T. pickling juice
12 garlic cloves
1/2 cup pitted small Manzanilla Spanish olives
2 T. tiny nonpareil capers
3 T. olive oil

1
1. Put fillets in a baking dish. Squeeze juice of one lime over fish. Season generously with salt. Turn once or twice in the seasonings. Marinate at room temp for 30 min. or cover and refrigerate for NO MORE than 4 hours.
2
2. Blanch and peel tomatoes. Drain and cut into 1 inch slices.
3
3. Preheat oven to 425.
4
4. Scatter half onions over the bottom of deep baking dish. Arrange a little less than half the tomatoes over the onions. top with bay leaves, scatter half the cilantro and thyme and jalopenos over that. Season with at least 1 tsp. salt. Tuck garlic cloves into veggies and around the edges of the dish. Squeeze juice of remaining lime over veggies and top with fish fillets, spacing evenly but overlapping. Scatter with olives and capers. Make another layer of onion, tomato to cover fish. top by scattering remaining cilantro, thyme and jalopeno over that. Season again with salt, then drizzle with olive oil and pickled jalopeno juice. Cover tightly with aluminum foil. This casserole can be prepared ahead and refrigerated for up to 6 hours. Remove from frig one hour before baking.
5
5. Bake casserole for 20 min. Uncover and bake another 15-20 min. or till fish is cooked thru and veggies are bubbling.
6
6. to serve, scrape the veggies to the side of the dish. Pick out garlic and bay leaves and thyme. Mash remaining veggies with a fork till chunky mash. Check for seasoning and adjust. Spoon veggie sauce/mash over fillets and serve.

1486

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eight oz skinless red snapper fillets, 2 limes, cut in half, 1 T. salt, 4 ripe large tomatoes (2 lbs), and more.

Yes, Red Snapper Vera Cruz falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper Vera Cruz

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions