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Snapper Veracruz

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.

You'll need

2 pink snapper (about 600gm each) ½ lemon, thinly sliced 2½ tbsp olive oil, plus extra for drizzling 2 Spanish onions, thinly sliced 4 garlic cloves, thinly sliced 600 gm cherry tomatoes, large ones halved Large pinch dried oregano 125 ml dry white wine 50 gm pickled jalapeños, chopped, plus 50ml of their pickling liquid 100 gm large green olives, cheeks removed Juice of 1 lemon, plus lemon wedges (optional), to serve ½ cup (loosely packed) flat-leaf parsley 2 tbsp oregano, plus extra to serve


  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Mexican lager.

Featured in

Feb 2014

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