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Baked Snapper Veracruz-style

4 servings


Dairy Free Gluten Free

Nutritional Facts Per Serving

37.3 g
16.4 g
2.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 314
  • Fat 11.3 g
    • Saturated   1.7 g
    • + Trans 
  • Cholesterol 63 mg
  • Sodium   689 mg
  • Carbohydrate 16.4 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 37.3 g
    • Vitamin A 9 %
    • Vitamin C 57 %
    • Calcium 13 %
    • Iron 21 %


Drain the tomatoes into a sieve set over a bowl. Use the back of a ladle to mash and coarsely crush the tomatoes. Mix the coarsely crushed tomatoes into the tomato juice in the bowl.
Place the oil in a medium-sized pot over medium heat. Add the onion, garlic and jalapeño and cook until tender, about 3 to 4 minutes. Add the tomatoes, oregano, olives, capers and raisins and bring to a simmer. Simmer 10 minutes, or until the sauce is lightly thickened. Season with salt and pepper; remove from the heat.
Preheat oven to 425 degrees F. Spread 1/2 the sauce into a 9" x 13" baking dish. Cut the fish into 8 equal pieces and set on the sauce. Spoon the remaining sauce over the fish. Bake, uncovered, for 18 to 20 minutes, or until the fish is cooked through. Sprinkle with parsley and serve.

Serving Suggestions

Serve the fish with a couple of side dishes created from recipes in our website collection, such as Spanish-style Brown Rice and Green Beans with Feta, Olive Oil and Honey.

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