Name: Veracruz-style Wrapped Fish
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 cups Carbonell® extra virgin olive oil; 1 white onion, filleted; 4 cloves garlic, filleted; 6 tomatoes, poached; 1/2 cups tomato purée; 1/4 cups Carbonell® capers; 1/2 cups pitted olives Carbonell®, slices; 4 cups güero chile, pickles; 2 leaves bay; 1 tablespoon oregano, dried; 2 tablespoons parsley, finely chopped; salt; pepper; banana leaf; 4 red snapper fillets, 150 g each; parsley

Preparation

20 mins

Low

For the sauce, in a skillet over medium heat, heat the Carbonell® extra virgin olive oil and cook the onion until transparent. Add the garlic and lightly brown, then add the tomato, tomato puree, and cook for 3 minutes. Add the capers and pitted Carbonell® olives, the yellow chiles, bay leaf, oregano, parsley, and cook for 5 minutes. Season with salt and pepper, remove and cool.