Red Snapper Veracruz Recipe

Name: Red Snapper Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
using your hands crush the tomatoes.
2
add olive oil to skillet, saute onions and garlic until softened.
3
add tomatoes and spices and simmer until thickened, about 10-15 minutes.
4
add olives, raisins, capers and simmer 10 minutes more.
5
preheat oven to 425.
6
in a glass baking dish spoon sauce over bottom.
7
add snapper fillets and top with remaining sauce.
8
bake uncovered for 20 minutes.
9
remove, garnish with almonds.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (28 ounce) can diced tomatoes, 1/4 cup olive oil, 1 cup chopped onion, 3 cloves garlic, chopped, and more.

Yes, Red Snapper Veracruz 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.

Red Snapper Veracruz

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