Snapper a la Vera Cruz

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1 lb snapper fillets
2 tbsp oil for frying
1/2 cup chopped onions
1/4 tsp each of thyme, marjoram & oregano
2 garlic cloves, minced
1 tsp sugar
1 lb can of tomatoes, drained
1/4 cup water
3 tbsp chopped parsley
1 tbsp vinegar
2 tsp capers
1 tsp salt 1 bay leaf
Some black olives, chopped (optional)
1 canned green chili, chopped
2 tbsp olive oil


1. Rub fish with lemon, sprinkle with salt and pepper and fry 1 minute on each side in hot oil.

2. Remove to a baking dish.

3. Sauté onions, garlic and tomatoes in remaining oil for about 5 minutes and add the rest of the ingredients except olives, capers and chilies.

4. Cook for 2 minutes more, top fish with olives, capers and chilies; pour sauce overall and drizzle with oil.

5. Bake at 300 degrees about 30 minutes till fish flakes easily.