You are here: Home » Recipes » Red Snapper Veracruz-Style Red Snapper Veracruz-Style Recipe by RelishKitchen Tested Yield 4 servings Fish is baked in a sauce of fresh tomatoes, peppers, herbs, capers and olives. PrintEmail A bold sauce of fresh tomatoes, peppers, herbs, capers and olives complements any white fish fillet. Ingredients 4 (8-ounce) skinless red snapper fillets2 Limes, halved1 tablespoon salt4 large tomatoes3 cups thinly sliced white onion6 bay leaves1/2 cup freshly chopped cilantro12 thyme sprigs3 Rosa's Pickled Jalapeños or bottled pickled jalapeños, stemmed and coarsely chopped, plus more for garnish3 tablespoons jalapeño pickling juice12 garlic cloves1/2 cup pitted manzanilla olives2 tablespoons nonpareil capers3 tablespoons olive oil Instructions Place snapper in a baking dish and squeeze juice of one lime over fillets, tossing gently to coat. Season each side liberally with salt. Marinate fish at room temperature for 30 minutes, or cover and refrigerate for up to four hours. Bring a large saucepan of water to a boil. Fill a bowl with ice water and set to the side. Core the tomatoes and make 2 slits into the opposite end forming an “X”. Place tomatoes in boiling water until skin begins to peel away at slits. With a slotted spoon, transfer tomatoes to ice water. Once cool enough to handle, gently remove skins from tomatoes. Drain and cut into ¾-inch slices. Preheat oven to 425F. Scatter half the onions over the bottom of a 13 x 9-inch baking dish. Arrange about half the tomato slices over the onions. Top with bay leaves and half the cilantro, thyme sprigs and chopped jalapeños. Season with 1 tablespoon salt. Place garlic cloves under vegetables around edges of dish. Squeeze remaining lime over vegetables and top with snapper fillets. Scatter olives and capers over the fish, and top with a layer of onions and tomatoes. Scatter remaining cilantro, thyme and chopped jalapeño over tomato layer. Season with salt and drizzle olive oil and pickled jalapeño juice over top. Cover tightly with aluminum foil and bake 20 minutes. Uncover dish and bake until juices bubble and fillets are cooked through, 10 to 15 minutes. Gently remove fillets from dish to serving platter. Discard garlic, bay leaf and thyme. Mash remaining ingredients into juices, forming a chunky sauce. Spoon sauce over fillets and garnish with chopped pickled jalapeño. Recipe courtesy of Rosa Mexicano Restaurants (rosamexicano.com).