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

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.

Women's Weekly Food

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