Summer's Best Potluck Dish: Three Bean Salad

Snapper Veracruz

This is one of my favorite ways to prepare snapper, especially when company comes. I can prepare the sauce ahead of time and assemble the dish through the final step before baking. All that is left is to pop it in the oven. The combination of olives, tomatoes, raisins, capers and spices is incredibly flavorful, so make sure you’ve got some good bread to sop up the juices.

Snapper Veracruz

Prep Time 25 minutes
Cook Time 25 minutes
This is one of my favorite ways to prepare snapper, especially when company comes. I can prepare the sauce ahead of time and assemble the dish through the final step before baking. All that is left is to pop it in the oven. The combination of olives, tomatoes, raisins, capers and spices is incredibly flavorful, so make sure you've got some good bread to sop up the juices.
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Course Main Course
Servings 4

Ingredients
 

  • 1 ½ pound filleted snapper
  • 1 14- ounce can diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 small white onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh oregano, or 1 teaspoon dried
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ cup chopped Italian parsley
  • ¼ cup pitted green olives, diced
  • ¼ cup raisins
  • 2 tablespoon capers
  • 1 teaspoon salt
  • freshly ground black pepper

Instructions
 

  • Heat the olive oil in a saucepan over medium heat. Add the onion and saute, stirring occasionally, until softened, about 10 minutes. Stir in the garlic and cook another minute or two, then add the tomatoes, herbs and spices, olives, raisins and capers and season with salt and pepper. Cook 15 minutes until thickened and no longer watery. Cool the sauce down if you are preparing this dish ahead of time.
  • Place the fish in a baking dish coated with a little olive oil. Sprinkle a little salt over the fish, then top with the sauce. You can cover and refrigerate until ready to cook at this point.
  • Heat your oven to 400 F. Bake the fish, uncovered, until cooked through, around 20-25 minutes depending on the thickness of the fish. Serve warm with crusty bread or rice if you like.
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