Snapper a la Veracruzana

Preparation

1. Prepare the Sauce

   Step 1

   Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the onion and garlic and sauté for about 5 minutes, until the onion is limp and translucent.

   Step 2

   Add the tomatoes, olives, capers, pickled jalapeños along with the juice, bay leaves, marjoram, oregano, wine, and salt and stir well. Cook, uncovered, over medium heat for 30 minutes. Taste for seasoning and adjust if needed.

2. Add the Fish to the Sauce

   Step 3

   Season the fish fillets with salt and pepper and slide them into the simmering sauce, making sure to submerge the fillets under the liquid as much as possible. Cook for 10 minutes. (If the fish was not fully submerged, carefully turn the fillets over after 5 minutes and continue to cook.)

3. Garnish and Serve

   Step 4

   To serve, spoon a good portion of the sauce onto a dish or platter and place the fillets over it. Top with a helping of the sauce and garnish with sprigs of fresh marjoram.

4. Cooking Notes

   Step 5

   INGREDIENTS

5. Step 6

   Fish

   Step 7

   While snapper is the traditional choice, any firm white fish, such as sea bass, cod, grouper, or halibut, would also work well.

6. Step 8

   TECHNIQUES

7. Step 9

   Oven or Stovetop Cooking

   Step 10

   While this dish is traditionally cooked on the stovetop, it can also be baked in the oven after the sauce has been made. It is a good idea if you are short on stovetop space or if you want to prepare the dish ahead of time. Preheat the oven to 350°F, place the seasoned fish fillets in an ovenproof baking dish, and top with the sauce. Bake for 20 minutes and garnish as instructed.

8. Step 11

   ADVANCE PREPARATION

9. Step 12

   The sauce can be made up to 2 days in advance and kept in the refrigerator.