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Red Snapper Vera Cruz


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Rate this recipe 4.6/5 (5 Votes)


  • 1 - 3 lb. red snapper, or similar white fish, filleted
  • 3 T lime juice
  • 6 T olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 # skinned, chopped tomatoes
  • 1 bay leaf
  • 1/2 tsp. oregano
  • 1/2 C green olives, sliced or whole
  • salt to taste


Adapted from


Step 1

To prepare fish, prick with a fork and cover with lime juice. Let fish setm refrigerated, about 2 hours. Sprinkle with 2 T. olive oil. Cover with the following sauce:

Heat 4 T. olive oil; add chopped onion and minced garlic. Saute until soft. Add 2 lb. tomatoes and bay leaf, oregano, green olives, and salt to taste. Cook the sauce until some of the juices have evaporated and it has thickened up a bit.

Pour the sauce over the fish and bake at 350 degrees for 10 to 12 minutes, or until the fish flakes with a fork. Avoid overcooking or the dish will be tough and dry.


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