Veracruz-Style Red Snapper

Name: Veracruz-Style Red Snapper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole red snapper, 1.2kg, scored; 400g crushed tomatoes; 1 white onion, sliced; 3 cloves garlic; 50g green olives, pitted; 3 tbsp capers; 2 pickled jalapeños, sliced; 3 tbsp olive oil; fresh parsley to garnish

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

Sauté onion and garlic in olive oil 5 minutes.

Add tomatoes, olives, capers and jalapeños. Simmer 10 minutes.

Season snapper inside and out, place in a baking dish.

Pour sauce over fish.

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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