I love the freshness of fish with a balance of brine and sweetness. This recipe perfectly satiates the craving.

Vera Cruz Snapper

• 1 lb snapper
• handful of green olives, sliced
• handful of cherry tomatoes, sliced
• 1 Tbsp capers
• Minced garlic
• Olive oil
• Salt and pepper

Preheat oven 425.

Slice fish into 2 pieces. Salt and pepper each side.

Mix olives, tomatoes, garlic and capers.

In a loaf pan, add a glug of olive oil and a Tbsp of mixture. Put one piece of fish down. Layer olive oil and a bit more of mixture. Then add final piece of snapper. Top with remaining mixture.

Bake for 15-20 mins or until easily flakes with a fork.

Eat with a baguette or tortilla chips.