Baked Red Snapper with Olives

Baked Red Snapper with Olives


32 people made this

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


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

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.

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