Red Snapper Vera Cruz

• 4 eight oz skinless red snapper fillets
• 2 limes, cut in half
• 1 T. salt
• 4 ripe large tomatoes (2 lbs)
• 1 large white onion, cut in half, thinly sliced
• 6 bay leaves
• 1/2 cup chopped fresh cilantro
• 12 fresh thyme sprigs
• 3 pickled jalopeno peppers, stemmed, coarsely chopped, plus 3 T. pickling juice
• 12 garlic cloves
• 1/2 cup pitted small Manzanilla Spanish olives
• 2 T. tiny nonpareil capers
• 3 T. olive oil

1. 1. Put fillets in a baking dish. Squeeze juice of one lime over fish. Season generously with salt. Turn once or twice in the seasonings. Marinate at room temp for 30 min. or cover and refrigerate for NO MORE than 4 hours.
2. 2. Blanch and peel tomatoes. Drain and cut into 1 inch slices.
3. 3. Preheat oven to 425.
4. 4. Scatter half onions over the bottom of deep baking dish. Arrange a little less than half the tomatoes over the onions. top with bay leaves, scatter half the cilantro and thyme and jalopenos over that. Season with at least 1 tsp. salt. Tuck garlic cloves into veggies and around the edges of the dish. Squeeze juice of remaining lime over veggies and top with fish fillets, spacing evenly but overlapping. Scatter with olives and capers. Make another layer of onion, tomato to cover fish. top by scattering remaining cilantro, thyme and jalopeno over that. Season again with salt, then drizzle with olive oil and pickled jalopeno juice. Cover tightly with aluminum foil. This casserole can be prepared ahead and refrigerated for up to 6 hours. Remove from frig one hour before baking.
5. 5. Bake casserole for 20 min. Uncover and bake another 15-20 min. or till fish is cooked thru and veggies are bubbling.
6. 6. to serve, scrape the veggies to the side of the dish. Pick out garlic and bay leaves and thyme. Mash remaining veggies with a fork till chunky mash. Check for seasoning and adjust. Spoon veggie sauce/mash over fillets and serve.

eight, salt, tomatoes, white onion, bay leaves, fresh cilantro, thyme, peppers, garlic, manzanilla spanish olives, nonpareil capers, olive oil

Taken from www.epicurious.com/recipes/member/views/red-snapper-vera-cruz-51117521 (may not work)