Snapper Veracruzana

• 2 tablespoons canola or corn oil
• 1 white onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 bay leaves
• 1 jalapeno, thinly sliced
• 1/2 cup dry white wine
• 2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
• 1 cup fish stock
• 1/4 cup capers
• 1/4 cup sliced pitted green olives
• 1 (3 pound) whole red snapper, scaled and gutted
• Salt and freshly ground black pepper
• 2 tablespoons chopped Italian parsley, for garnish
• Lime wedges, for garnish

1. In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno.
2. Cook for 5 minutes, until the onion is translucent.
3. Then deglaze with the white wine.
4. Add the tomatoes and fish stock, and cook for 15 minutes.
5. Add the capers and olives cook for 5 minutes more.
6. Preheat the oven to 400 degrees F.
7. Season the fish with salt and pepper.
8. Put the red snapper in a roasting dish that holds it comfortably.
9. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
10. Serve the fish garnished with parsley and lime wedges.

corn oil, white onion, garlic, bay leaves, jalapeno, white wine, tomatoes, fish stock, capers, green olives, red snapper, salt, italian parsley, lime wedges

Taken from www.foodnetwork.com/recipes/snapper-veracruzana-recipe.html (may not work)