Snapper Vera Cruz
What You Need
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup dry white wine
2 large tomatoes, chopped
2 Serrano peppers, finely chopped
2 tablespoons chopped fresh cilantro plus extra for garnish
2 tablespoons capers, drained
6 stuffed green olives, sliced
4 snapper fillets (6 ounces each)
Heat oven to 400 degrees. Heat oil in a large nonstick skillet over medium heat. Cook onion 5 minutes, until softened. Add garlic and cook 1 minute more. Stir in tomatoes, wine, peppers, and cilantro. Cook 10 minutes, until mixture thickens slightly.
Arrange snapper fillets in a 9x13-inch baking dish. Sprinkle with salt and pepper. Spoon sauce evenly over fish. Top with olives and capers. Cover with foil.
Bake 20 minutes, just until fish is cooked through. Garnish with chopped cilantro.
This recipe yields 4 servings.
Note: Though snapper is classic, any white firm-fleshed fish may be substituted.