Name: Snapper Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 pink snapper (about 600gm each); ½ lemon, thinly sliced; 2½ tbsp olive oil, plus extra for drizzling; 2 Spanish onions, thinly sliced; 4 garlic cloves, thinly sliced; 600 gm cherry tomatoes, large ones halved; Large pinch dried oregano; 125 ml dry white wine; 50 gm pickled jalapeños, chopped, plus 50ml of their pickling liquid; 100 gm large green olives, cheeks removed; Juice of 1 lemon, plus lemon wedges (optional), to serve; ½ cup (loosely packed) flat-leaf parsley; 2 tbsp oregano, plus extra to serve

Snapper Veracruz

Australian Gourmet Traveller recipe for snapper Veracruz.

Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

2 pink snapper (about 600gm each)

½ lemon, thinly sliced

2½ tbsp olive oil, plus extra for drizzling

2 Spanish onions, thinly sliced

4 garlic cloves, thinly sliced

600 gm cherry tomatoes, large ones halved

Large pinch dried oregano

125 ml dry white wine

50 gm pickled jalapeños, chopped, plus 50ml of their pickling liquid

100 gm large green olives, cheeks removed

Juice of 1 lemon, plus lemon wedges (optional), to serve

½ cup (loosely packed) flat-leaf parsley

2 tbsp oregano, plus extra to serve

Method

Main

1.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).

2.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.