Red Snapper, Veracruz Style

Ingredients

• 3 small bay leaves 
• 28  canned tomatoes diced drained well canned
• 2 tablespoons capers drained
• 2 tablespoons parsley fresh chopped
• 3 large garlic cloves chopped
• 0.3 cup olives green pitted chopped
• 3  pickled jalapeño chiles halved lengthwise
• 0.3 cup olive oil extra-virgin
• 1 teaspoon mexican oregano dried
• 2 tablespoons raisins 
• 24 ounce snapper fillets red
• 0.3 cup onion white finely chopped

Equipment

• bowl
• frying pan
• oven
• potato masher
• spatula
• glass baking pan

Directions

1. Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree.
2. Drain again, reserving juices.
3. Heat oil in heavy large skillet over medium-high heat.
4. Add onion and stir 30 seconds.
5. Add garlic and stir 30 seconds.
6. Add tomato puree and cook 1 minute.
7. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes.
8. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
9. Preheat oven to 425°F.
10. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce.
11. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.
12. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates.
13. Garnish with pickled jalapeño halves.