AT A GLANCE
This is a fresh take on a popular Mexican dish. The tomatoes are added just at the end to keep the flavours fresh and bright.
|01||Preheat oven to 180C. Place snapper on a tray lined with baking paper, fill cavities with lemon, slices, season to taste, drizzle with oil and roast until cooked through (12-15 minutes).|
|02||Meanwhile, heat oil in a large frying pan over high heat. Add onion and garlic and cook until just softened (3-4 minutes). Add tomatoes and dried oregano, and cook, stirring occasionally, until tomatoes start to blister (3-4 minutes). Add wine and jalapeños and their pickling liquid, stir to combine, season to taste and cook until mixture is combined (1-2 minutes). Add lemon juice, parsley and fresh oregano, stir to combine and serve spooned over snapper with extra jalapeños, oregano and lemon wedges.|
MEXICAN LAGER. , suggested by MAX ALLEN