Baked Red Snapper Veracruz
If you’re not a snapper fan, you can easily substitute cod, halibut, or salmon—just use the freshest fish available.
Serves: 1Hands-on: 12 minutesTotal: 25 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1⁄4 cup finely diced yellow onion
- 4 oz. canned whole tomatoes
- 1⁄2 jalapeño pepper, seeded and minced
- 1⁄8 cup diced pimento-stuffed olives
- 1 Tbsp. fresh cilantro
- 1 skinless red snapper fillet (6 oz.)
- Pinch kosher salt
- Red pepper flakes, to taste
- Preheat oven to 400°F.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook until soft, about 4 to 5 minutes, stirring frequently. Add the tomatoes, jalapeño, olives, and cilantro. Bring to a simmer and cook for about 3 minutes, until slightly thickened.
- Lightly oil a small baking dish. Place the fish in the center of the pan and lightly season with salt and red pepper flakes. Fold the tail section under to make the fish consistent in thickness. Pour the tomato mixture evenly over the fish. Cover the pan with foil and bake for 10 to 12 minutes, until the fish is opaque and flakes easily when tested with a fork. Use a spatula to transfer the fish to a serving plate and top with the tomato mixture. Serve hot.