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Red Snapper vera Cruz Style

1/4 cup olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups tomatoes with liquid
1 tsp. salt
1/4 tsp. pepper
2 lbs. red Snapper Fillets
1/4 cup sliced pimento stuffed olives
2 Tbsp. capers


In a large skillet heat oil, cook onion and garlic until onion is soft, about 5 minutes. Add tomatoes, salt and pepper, cook another 5 minutes to blend flavors. Slightly chop tomatoes as they cook. Arrange Snapper Fillets in 3 quart baking dish.


Pour sauce over fish. Sprinkle fish with olives and capers. Bake at 350 F for 25 to 30 minutes, or until fish can be easily flaked with a fork. Serve with lemon wedges.


Serves approximately 6






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