Huachinango a la Vercruzana

Ingredients:

1 red snapper (about 3 pounds)
1 tsp. salt
2 Tbsp. lime juice
2 pounds tomatoes peeled and seeded, chopped roughly
1/4 cup olive oil
1 finely sliced onion
2 finely sliced cloves of garlic
1 bay leaf
1/4 tsp. oregano
12 green olives cut in half
2 Tbsp. capers
2 jalapenos en escabeche cut in strips
1/2 tsp. salt
3 Tbsp. olive oil

Instructions:

Clean the fish well and leave the head and tail on.

With a fork, prick the fish on both sides and rub in the salt and lime juice. Then set it aside in a baking dish to season for about two hours.

In a skillet, heat the olive oil and fry the onion and garlic until they become soft. Add the chopped tomatoes, oregano, olives, bay leaf, capers, jalapenos and remaining salt to the pan, and cook over a high flame until some of the juice has evaporated, about 10 minutes. Stir constantly, then pour the sauce over the snapper and sprinkle with a little olive oil and bake for about 20 minutes at 350F. Turn the fish over and continue baking it until it is barely tender basting it frequently with the sauce.

Serve topped with the sauce remaining in the pan and garnish with a few sprigs of cilantro and thinly sliced wedges of lemon or lime.

Recipe from www.epicurean.com.