This is a fresh take on a popular Mexican dish. The tomatoes are added just at the end to keep the flavours fresh and bright.
2pink snapper (about 600gm each)½lemon, thinly sliced2½ tbspolive oil, plus extra for drizzling2Spanish onions, thinly sliced4garlic cloves, thinly sliced600 gmcherry tomatoes, large ones halvedLarge pinchdried oregano125 mldry white wine50 gmpickled jalapeños, chopped, plus 50ml of their pickling liquid100 gmlarge green olives, cheeks removedJuiceof 1 lemon, plus lemon wedges (optional), to serve½ cup(loosely packed) flat-leaf parsley2 tbsporegano, plus extra to serve
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).
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.