Name: Snapper Veracruz
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1/4 cup (60ml) light olive oil; 2 medium green capsicum (400g), chopped coarsely; 1 medium brown onion (150g), chopped coarsely; 2 fresh small red thai chillies, chopped finely; 2 clove garlic, crushed; 1/4 teaspoon ground white pepper; 1 teaspoon ground cinnamon; 4 medium tomatoes (600g), chopped coarsely; 3/4 cup (110g) pimiento-stuffed green olives, chopped coarsely; 2 tablespoon drained capers, rinsed, chopped coarsely; 1 tablespoon lemon juice; 2 x 800g whole snapper

Snapper Veracruz

Serves 4

Prep

20M

Cook

Total

1H 20M

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Ingredients

1/4 cup (60ml) light olive oil

2 medium green capsicum (400g), chopped coarsely

1 medium brown onion (150g), chopped coarsely

2 fresh small red thai chillies, chopped finely

2 clove garlic, crushed

1/4 teaspoon ground white pepper

1 teaspoon ground cinnamon

4 medium tomatoes (600g), chopped coarsely

3/4 cup (110g) pimiento-stuffed green olives, chopped coarsely

2 tablespoon drained capers, rinsed, chopped coarsely

1 tablespoon lemon juice

2 x 800g whole snapper

Method

1.Heat oil in large frying pan; cook capsicum, onion, chilli and garlic, stirring, until onion softens.

2.Add pepper, cinnamon and tomato; simmer, uncovered, stirring occasionally, about 10 minutes or until tomatoes have broken down and sauce is thick. Stir in olives, capers and juice; season to taste. Cool.

3.Preheat oven to 180°C/350°F.

4.Score fish three times each side through thickest part of flesh; place fish in large baking dish, season. Pour tomato mixture over fish.

5.Bake fish, uncovered, about 30 minutes or until fish is cooked through.

6.Serve with lemon wedges.

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