Snapper Veracruzana

Deselect All

2 tablespoons canola or corn oil

1 white onion, thinly sliced

2 cloves garlic, thinly sliced

2 bay leaves

1 jalapeno, thinly sliced

1/2 cup dry white wine

2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)

1 cup fish stock

1/4 cup capers

1/4 cup sliced pitted green olives

1 (3 pound) whole red snapper, scaled and gutted

Salt and freshly ground black pepper

2 tablespoons chopped Italian parsley, for garnish

Lime wedges, for garnish