Huachinango a la Veracruzana (Red Snapper in Tomato Sauce with Olives and Capers)

• 2 tbsp Extra virgin olive oil
• 1 medium White onion
• 3 cloves Garlic
• 700 g Tomato, ripe
• 2 pieces Bay leaves
• 90 g Green pitted olives
• 2 tbsp Capers
• 60 g Pickled jalapeños
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 4 pieces Red snapper, skin on
• 2 pieces Lime
• 20 g Fresh coriander

1. Heat the oven to 200°C (390°F). Finely chop the onion and garlic, then roughly chop the tomatoes.
2. Warm the olive oil in a large frying pan over a medium heat. Cook the onion with a pinch of the salt for 6 to 8 minutes until softened and lightly golden, then stir in the garlic for 1 minute until fragrant.
3. Add the tomatoes, bay leaves, remaining salt and the black pepper. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
4. Stir in the green pitted olives, capers and pickled jalapeños, then cook for 2 minutes. Taste and adjust seasoning if needed.
5. Arrange the red snapper in a baking dish in a single layer. Spoon the hot sauce over the fish, making sure it is well covered.
6. Bake for 12 to 16 minutes, depending on thickness, until the fish is just cooked and flakes easily. Rest for 2 minutes, then squeeze over lime to taste and scatter with fresh coriander to serve.

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