Pescado a la Veracruzana

Ingredients

• 4 red snapper fillets, about 6 oz each
• 1 tsp kosher salt, divided
• 3 tbsp olive oil
• 1 white onion, thinly sliced
• 4 cloves garlic, sliced
• 1 1/2 lb ripe tomatoes, chopped
• 1/2 cup pimiento-stuffed green olives, halved
• 2 tbsp capers, rinsed
• 3 pickled jalapeños, sliced
• 2 bay leaves
• 1/2 tsp dried Mexican oregano
• 2 tbsp chopped parsley

Method

1. Pat the fish dry and season with half the salt.
2. Heat the oil in a large skillet over medium heat and cook the onion until soft, about 5 minutes, then add the garlic for 1 minute.
3. Add the tomatoes, olives, capers, jalapeños, bay leaves, oregano and remaining salt and simmer until saucy, about 10 minutes.
4. Nestle the fillets into the sauce and spoon some over the top.
5. Cover and cook over medium-low heat until the fish flakes and reaches 145°F, 8 to 10 minutes.
6. Remove the bay leaves, scatter with parsley and serve with white rice.

Notes