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.