Baked Red Snapper with Olives

    (37)
    50 minutes

    This is a Mexican fish dish usually called snapper Veracruz after its town of origin. Very simple, tangy and delicious!


    33 people made this

    Ingredients
    Serves: 8 

    • 1/4 cup olive oil
    • 1 small green capsicum, chopped
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1/4 teaspoon ground white pepper
    • 1 teaspoon ground cinnamon
    • 1 lime, juiced
    • 1/2 cup pimento-stuffed green olives, sliced
    • 1 green chilli, finely chopped
    • 3 large tomatoes, seeded and coarsely chopped
    • 4 fillets red snapper
    • 1 tablespoon capers, rinsed and drained

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in a large frypan over medium-high heat. Add green capsicum, onion and garlic and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives and chillis; cook for 2 more minutes to blend the flavours. Stir in the tomatoes and cook until thickened, about 10 minutes.
    2. Preheat the oven to 180 degrees C. Place the snapper fillets into a lightly greased 20x30cm baking dish. Pour the vegetables over the fillets and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (26)

    by
    18

    Excellent recipe. I used RoTel canned tomatoes with cilantro, lime and chilis. Also added some white wine, simmered to reduce liquid, poured over the fish and baked. Topped with Mexican cheese at the end of baking time. Delicious!  -  07 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    15

    I live in Mexico, so I consider myself semi-knowledgeable when it comes to Mexican tastes. The recipe did not taste very authentic....I've been to Veracruz many times...and the ingredients were there, but the taste was lacking. Also, the cinnamon was wrong! Too much and wrong flavor.  -  20 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    11

    Was not impressed with this recipe. I'm not big on a lot of ingredients smothering my fish, however, I thought my family would enjoy it. They didn't care for it either.  -  16 Mar 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate