Description
This Veracruz Style Fish (Mexican Fish) is a Veracruzana style fish made with a whole red snapper, lime juice, tomatoes, onion, bell pepper, and is baked to perfection.
Ingredients
Scale
- 1 whole 3-pound red snapper with head on, cleaned, scaled, and butterflied
- Juice of 1 lime
- 1/3 cup parsley
- ¼ cup olive oil
- 2 cups thinly sliced onion
- 4 cloves garlic, minced
- 1 bell pepper, sliced
- 2 teaspoons oregano
- 1 (14 oz) can fire roasted tomatoes
Instructions
- Preheat the oven to 425°F.
- Open the butterflied snapper and season the inside and outside with salt. Make 5 parallel 3-inch long slashes on each side of the snapper, slicing almost through the bone. Stuff the inside of the fish with parsley. Add the snapper on a baking sheet lined with parchment paper.
- In a medium skillet on medium heat, add the oil and wait for it to shimmer. Add the onion, garlic and bell pepper and cook, stirring, until the onion is soft, about 3-5 minutes. Add the oregano and tomatoes and bring to a boil. Let it cook for about 5-7 minutes. Squeeze the lime juice into it and give it a nice stir.
- Pour the sauce over the fish and place the whole fish in the oven. Bake, basting osten with the sauce, about 20-30 minutes, until the fish flakes with a fork and the flesh is opaque in the center.
Notes
Don’t be shy to ask at the fish market to inspect the fish yourself before buying. Remember: it shouldn’t smell fishy, the eyes should be clear and the gills should be red or orange.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
