The Gulf classic: snapper baked in a lively tomato sauce of olives, capers, and pickled jalapeños — Mexico and the Mediterranean shaking hands.
What you need
Ingredients
Servings
4
4 fillets
🐟 Snapper ›
400 g
🥫 Canned Tomatoes ›
1
🧅 Onion ›
sliced
3 cloves
🧄 Garlic ›
80 g
🫒 Olives ›
halved
2 tbsp
🫒 Capers ›
2 tbsp
🌶️ Pickled Jalapeños ›
1 tsp
🌿 Mexican Oregano ›
1
🍃 Bay Leaves ›
3 tbsp
🫒 Olive Oil ›
1
🍋 Lime ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
25m
Cook
40m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Onion — sliced
Olives — halved
3 steps
Method
1
Soften onion and garlic in oil, 5 minutes; add tomatoes, olives, capers, jalapeños, oregano, and bay. Simmer 10 minutes.
2
Nestle the seasoned fillets into the sauce, spoon some over, and bake at 190°C until the fish flakes, 12–14 minutes.
3
Lime over everything. Serve with rice and warm tortillas.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.