Red Snapper Veracruz By Ron

• 6 6oz. skin on red snapper filets
• 1 28-30 oz. can of italian style diced tomatoes
• 3 oz. extra virgin olive oil
• 6-8 cloves of garlic, finely chopped
• 4 med. bay leaves
• 1/2 cup chopped kalamata olives
• 1/2 med. onion finely chopped
• 1/4 cup chopped fresh cilantro
• 1 Tbl. chopped fresh oregano
• 1/4 cup capers, drained
• 1 large jalapeno, chopped, seeded and deveined...if you wish

1. Preheat oven to 425F.
2. Drain tomatoes, reserve juices. Heat oil in a heavy large skillet over medium high heat, add onion, 2 minutes later add garlic 1 minute later add tomatoes, 1 minute later add bay leaves, cilantro, oregano and all of reserved tomato juice. Simmer until sauce thickens, approx. 5-7 minutes.
3. Spoon 3 Tbl of sauce evenly into bottom of 15x10x2 glass baking dish and arrange fish on top of sauce. Top with salt and pepper, if desired, add remainder of sauce on top of fillets.
4. Bake 15-17 minutes or until fish is opaque. Serve with chopped jalapeno and cilantro as a garnish if desired.

red snapper, italian style, extra virgin olive oil, garlic, bay leaves, olives, onion, fresh cilantro, tbl, capers, jalapeno

Taken from www.epicurious.com/recipes/member/views/red-snapper-veracruz-by-ron-50153932 (may not work)