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Snapper Veracruz

Australian Gourmet Traveller recipe for snapper Veracruz.

By Alice Storey
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Snapper Veracruz


  • 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


  • 1
    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).
  • 2
    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.


Drink Suggestion: Mexican lager. Drink suggestion by Max Allen