Snapper Veracruz

Snapper Veracruz


A medley of delightful flavors...layers of snapper, onions, olives, jalapeños and cilantro are topped with fresh tomatoes, white wine and extra-virgin olive oil and baked until tender.
  • Serves: 4
  • Active Time: 35 mins
  • Total Time: 1 hr
  • Views: 49,340
  • Success Rating: 99% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

• 1/2 white onion
• 3 garlic cloves
• 1 to 2 tbsp pickled jalapeños (with the juice)
• 1/4 cup green olives (such as picholine)
• 4 medium tomatoes
• 1 lime (optional)
• 1/3 cup cilantro
• 1 to 2 tbsp capers
• 3 bay leaves (optional)
• 1/4 cup white wine
• 1/3 cup extra-virgin olive oil


To start, first preheat your oven to 425º degrees Fahrenheit.

To prepare your mise en place, very thinly slice the onion and émincé the garlic. Mince the jalapeños and make sure to reserve the juice. Roughly chop the pitted olives and then slice the peeled tomatoes into approximately 1/4" -inch slices. Just be careful when slicing as they can be quite slippery. You don’t have to peel the tomatoes, but this dish is much nicer to eat if the tomatoes have been peeled (see attached drill-down). Next, cut the lime in half and roughly chop the cilantro. Lastly, gather the capers, bay leaves, white wine, olive oil and reserved jalapeño juice.

Step 2: Preparing the Snapper

• 2 large snapper fillets (about 1 1/4 lb)
• kosher salt (to taste)
• freshly ground black pepper (to taste)


To prepare the fish, first debone and then slice each fillet into 2 or 3 equal pieces. Season both sides with salt and pepper and squeeze the lime juice over top. Set aside.

Step 3: Assembling & Baking the Dish

• vegetable oil (for coating the baking dish)
• kosher salt (to taste)
• freshly ground black pepper (to taste)


To begin assembling, first spray a 9″ × 12″ -inch casserole dish with cooking spray.

Lay the bay leaves on the bottom of the dish and start to layer with half of the onions, garlic, olives and cilantro. For the tomatoes, use the not-so-pretty or end-pieces first. Then season with salt and pepper and lay down the fish. Repeat with the second layer, only this time, add the jalapeños and capers as well. Season again with a bit of salt and pepper. Finally, pour over the jalapeño juice, white wine and finish with a quality olive oil.

Cover and bake for about 10 to 15 minutes. This will depend on the thickness of the fish.

Step 4: Finishing the Dish


After about 10 to 15 minutes, uncover the dish and continue to bake for another 5 to 10 minutes.

When ready, the juices should be hot and bubbling and the fish should just start to flake apart. The tomatoes should also look like they are starting to cook and break down.

Once done, serve immediately. Make sure to spoon the delicious juices over top. If desired, finish with a squeeze of fresh lime juice.

Chef's Notes

Any mild white fish can be substituted for snapper.


  • Naouar E
    Naouar E
    This dish looks great. What can I use as a substitute for white wine?
  • Kimberley S Rouxbe Staff
    Kimberley S
    Hi Naouar, You can substitute quite a few things for white wine. Try chicken stock or veggie stock. For this recipe, instead of substituting the entire 1/4 cup white wine with just stock, try combining 3 tablespoons of stock with 1 tablespoon of white wine vinegar, lemon juice or apple cider vinegar to give the liquid some acidity. Taste it before using to see if you like the flavor, and adjust to your liking. Here's a good link for substitutes. Enjoy!
  • Naouar E
    Naouar E
    Just added it to my favorites. Thanks!
  • Earth T
    Earth T
    Its much like me!
  • Rupak P
    Rupak P
    I just prepared it and it tastes nice.
  • Earth T
    Earth T
    Making it in my kitchen.
  • Allison P
    Allison P
    I have made this dish several times and we love it every time. Its flavors blend beautifully. A light dish that is surprisingly satisfying and filling! I’ve made this with Cod and Halibut and both came out great. I have also made with chicken stock instead of the wine. Which was still great but I do prefer the flavor of an Oaky Chardonnay; I think it sets the dish just right. Well done!!
  • Sean D
    Sean D
    I did. Just a little bit, but the dish was lovely all the same. It's easy to make and once you've got the ingredients, it's really a matter of getting them all assembled and you have a great dinner. I used about 1.8 pounds of fish, and it wasn't enough. Or possibly people liked it too much. However we did find some bread (to dip in the sauce) quite useful. And it helped fill us up a bit. We drank it with the remaining white wine and yes, that went well too.
  • Marcelo B
    Marcelo B
    This dish was very easy to make. I used fresh halibut and served it over Toasted Middle Eastern Couscous. The flavor combination was fantastic. I especially enjoyed the jalapeños, capers and olives. Will make it again.
  • Coco H
    Coco H
    can you use whole peeled tomato in a can substitute to the fresh tomato that s been blanch
  • Dawn T Rouxbe Staff
    Dawn T
    Yes in a pinch, but fresh would still be nicer.
  • Allison P
    Allison P
    Becoming tired of the same old chicken dishes I decided to switch things up a bit. We love the flavors of this dish so I decided to try it using chicken instead of the fish. I Butterflied a few breasts and extended the cooking time, but other than that I left the recipe as is. It came out amazing.
  • Vicky V
    Vicky V
    Wonderful!! Reminded me of some of the dishes we get in Almalfi, Italy...yummy. Can't wait to try in summer with homegrown tomatoes. This one is on my favorites list!
  • Liz D
    Liz D
    I made this dish for dinner last night and it turned out perfectly. I used banana peppers instead of jalapenos since I had a jar that was already open, but other than that I followed the recipe. I agree with Allison P that this is a light and filling dish. Fish is not a favorite in my household, but I got the comment "it's good, for fish", so I guess it was a winner! :) I served this with the green bean recipe that's also on Rouxbe and that turned out great too. Liz
  • Ruth H
    Ruth H
    If you're looking for scarsdale happy dinners as we have to cook 2 per week with fish...this one is great. Tonight I'm using cod and diced tomatoes from a can (because I don't have any fresh ones and I don't feel like going out again today) Consider whole foods stuffed green olives with jalopenos and take some of the juice as you do two things at once. I'm serving the fish over tossed greens with salt and pepper beets and sauteed vegies. Can hardly wait for 6:30, mind you on scarsdale all you think about is your next yummy meal.
  • Joseph S
    Joseph S
    There is nothing more to be said... :)
  • Noel G
    Noel G
    Can you use whiting or other types of fish?
  • Dawn T Rouxbe Staff
    Dawn T
    Yes, you could trying using other types of fish. I would tend to stay with other white fish but you could try experimenting to see what work for you.
  • Tia L
    Tia L
    Made this last night! Even the kids loved it. So good!
  • Kat S
    Kat S
    I've been cooking for a good chunk of my life and this is one of my favorite dishes I've made! The flavors are fantastic, it's just the right amount of spice, and it's one of the first dishes in a while I haven't had to add salt to at the end of cooking (partially that's because I just finished the section where it talks about how to salt through out cooking). This will definitely be a regular dish in the future :) p.s. I only had chicken stock so I replaced the wine with it and it was great, I'll be curious to see how it's different next time I make it with the wine
  • Brooke  S
    Brooke S
    Wow!! This is SO delicious. I served the fish over a bed of quinoa. I'll definitely be making this again.
  • C K
    C K
    Great dish. I added some salsa Verde made with roasted veggies. Served with rice one day, and then got adventurous. I reheated carfully and then mixed it over linguini. Adding a touch of crema, and a bit more salsa verde. Delicious fusion. I used Rockfish. Reasonable $, sustainable, fresh.

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