Huachinango a la Veracruzana

Ingredients

• •2 lbs red snapper fillets
• •3 tablespoons olive oil
• •1 medium onion, sliced
• •4 cloves garlic, minced
• •1 can (28 oz) crushed tomatoes
• •1/2 cup green olives, pitted
• •3 tablespoons capers
• •2 bay leaves
• •1 teaspoon dried oregano
• •to taste Salt and pepper

Directions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a large skillet over medium heat and sauté onion and garlic until softened, about 3 minutes.
3. 3Add crushed tomatoes, olives, capers, bay leaves, and oregano to the skillet and simmer for 10 minutes.
4. 4Season snapper fillets with salt and pepper, then arrange them in a baking dish.
5. 5Pour the tomato sauce over the fish, covering it evenly.
6. 6Bake for 20-25 minutes until the fish is cooked through and flakes easily with a fork.
7. 7Remove bay leaves and serve hot with rice or tortillas.

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