Easy Veracruz-Style Baked Red Snapper

Veracruz is a Mexican state located on the coast of the Gulf of Mexico. It is famous for its regional cooking also known as Veracruz-style or Veracruz cuisine. This style of cooking is influenced by Spanish, Afro-Cuban, and Caribbean cuisine. The most popular dish in this cuisine is the Veracruz-style Snapper.

This recipe will bring the flavors of Veracruz right in your kitchen. Red snapper fillets are garnished with capers, tomatoes, olives, and jalapeño This dish is perfect with tortilla chips or bread.


• 2 pieces of boneless red snapper fillets
• 2 tbsp of olive oil
• Half of a white onion, diced
• 3 cloves of minced garlic
• 1 tbsp of capers
• 1 tbsp of caper brine
• 1 large jalapeño, seeded
• 1 cup of cherry tomatoes
• 1/3 cup of sliced Castelvetrano green olives
• 2 tbsp of fresh chopped oregano
• 2 limes
• Salt
• Pepper
• Cayenne


This recipe takes about 30 minutes to make. Serves 2.

Preheat the oven to 450F.
Place a pan over medium heat. Pour olive oil to coat the pan.
Cook onions for about 7 to 8 minutes, or until they become translucent.
Add garlic, tomatoes, oregano, capers, caper brine, jalapeños, and olives into the pan. Cook the vegetables until the tomatoes have started to break down slightly.
Turn off the heat and set aside.
Grease baking dish or pan with oil.
Cut the fish fillets in half.
Place a layer of vegetables at the bottom.
Add one-half of the fish fillet on top of the vegetable layer.
Season the fish with salt, pepper, and cayenne.
Add another layer of vegetables on top of the fish.
Place the other half of the fish and season again with salt, pepper, and cayenne.
Garnish the top with the last layer of vegetables.
Bake the fish for 15 to 20 minutes.

Ideas And Tips:

• You can use other types of fish fillet for this fish like tilapia, cod, catfish, haddock, or halibut.

• This recipe uses cherry tomatoes, but you can substitute with canned tomatoes or tomato sauce.

Easy Veracruz-Style Baked Red Snapper
images – https://www.youtube.com/watch?v=NCHC4MMs9Oc

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