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Veracruz-Style Red Snapper
A whole snapper gently braised in a rich tomato sauce with briny olives, capers and pickled jalapeños, a Veracruz classic.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium
Cuisine
Mexican
gluten-free
Ingredients
1whole red snapper, 1.2kg, scored
400gcrushed tomatoes
1white onion, sliced
3 clovesgarlic
50ggreen olives, pitted
3 tbspcapers
2pickled jalapeños, sliced
3 tbspolive oil
fresh parsleyto garnish
Instructions
1
Sauté onion and garlic in olive oil 5 minutes.
2
Add tomatoes, olives, capers and jalapeños. Simmer 10 minutes.
3
Season snapper inside and out, place in a baking dish.
4
Pour sauce over fish.
5
Bake at 190°C for 25–30 minutes until fish flakes. Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
143
Protein
1.7g
Fat
12.5g
Carbs
8.2g
Fiber
2.5g
Sodium
517mg
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