Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.

Preheat the oven to 400 degrees F.

Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.

Serve the fish garnished with parsley and lime wedges.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Veracruz Red Snapper: Huachinango a la Veracruzana

Recipe courtesy of Emilio Allende Hernandez

Veracruz Red Snapper: Huachinango a la Veracruzana

Recipe courtesy of Emilio Allende Hernandez

Browse Reviews By Keyword

          Latest Stories