Red Snapper Vera Cruz
- 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 bing.com
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.