Ingredients ( 4):

1 kg of sliced snapper
3 tomatoes
1 cup canned tomato puree
Long or jalapeno chilies
2 cups chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons vegetable oil
3 tablespoons chopped parsley
1 tablespoon vinegar
1 teaspoon sugar
Laurel , thyme , oregano and marjoram, in the desired quantity
2 tablespoons capers
Guy 1 jar olives
Lemon, salt and pepper

Processing information :

1. Wash the fish slices , spread with lemon and sprinkle with salt and pepper . Let them soak for five minutes and fry in oil on both sides , preventing browning. Apártelas oil and cover them . In the leftover oil , fry the onion and garlic.

Two . When the onions are translucent , add the chopped tomatoes ( peeled n isemillas ) and tomato puree . Let fry well and add the herbs , parsley , vinegar , salt, sugar and a little fish stock or water.

March . Place in a baking slices of red snapper and cover them with sauce , olives , capers and chile strips , bathing everything with a little olive oil.

April . Put it in the oven at a temperature of 2300 degrees Celsius , leaving it until the snapper is cooked and serve hot

This dish combines with a dry or semi-dry white wine .

Consume at a temperature of 140 C andenjoy!