Huachinango a la veracruzana

Method

1. 1 Marinate the snapper fillets with lemon juice and salt for 15 minutes.
2. 2 Sauté thinly sliced onions and minced garlic in olive oil for 3 minutes until fragrant.
3. 3 Add diced tomatoes, bay leaves, and oregano, and simmer over medium heat for 15 minutes until thickened.
4. 4 Add green olives and capers, season with salt, and simmer for another 3 minutes.
5. 5 Arrange the fish in the sauce pot, cover and simmer over low heat for 12 minutes until the fish is just cooked through. Serve hot.

With an appliance

• Oven 50 min

  Replace step 5: cover and simmer the fish in the oven at 180 degrees for 12 minutes; the heat will be even throughout the pot, preventing the fillets from shrinking at the bottom.