Red Snapper Veracruz Style
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes with liquid||16 Ounce (2 Cups)|
|Red snapper fillets||2 Pound|
|Sliced pimento stuffed olives||1⁄4 Cup (4 tbs)|
Heat oil in a large skillet.
Cook onion and garlic in hot oil until onion is soft, about 5 minutes.
Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
Arrange red snapper fillets in a 3 quart baking dish.
Pour sauce over fish.
Sprinkle with olives and capers.
Bake at 350Â°F 25 to 30 minutes, or until fish can be flaked easily with a fork.
Serve with lemon wedges.