Pescado a la Veracruzana

Pescado a la Veracruzana
2 1/2 lb fresh red snapper (or similar) filets - washed and dried with paper towels
3 garlic cloves, minced
3 medium onions, minced
8 Roma tomatoes, minced
2-3 roasted red peppers, minced
2 laurel (bay) leaves
1/4 c chopped flat leaf Parsley
1 c green olives stuffed with pimentos
2 guero chilies
2 tbsp chopped capers (or left whole if small)
sea salt to taste, and fresh ground pepper (you can use a molcajete to grind the salt and pepper before sprinkling on the fish)
oil

Heat enough oil to fry the veggies.  Add the onions first and saute til translucent.  Add the tomato and cook for about 2 minutes.  Make a hole in the bottom of the pan, and add the garlic in to fry.  Once garlic is cooked, stir all together.
Add peppers, parsley, olives, capers and laurel/bay leaves.  Add a pinch of salt and the chiles gueros with some of their juice (note that the chiles have been left whole).  Turn down to a simmer.
Option one:
Heat another (nonstick) pan until very very hot.  While pan is heating, season the fish with salt and pepper, and drizzle with oil.  Once pan is ready, add the fish to the pan (the oil on the fish is enough to keep them from sticking).  LEAVE THE FISH ALONE.  It's ready to be flipped once it moves freely in the pan when you shake it.  If you try to flip it too early it'll fall apart.  Once ready, flip it and cook til the other side is golden brown as well and the fish is cooked through.  Serve with a generous portion of the vegetable mixture.
Option two:
Rather than leaving the sauce to simmer, put it into a baking dish.  Season the fish fillets with salt and pepper and place on top of the sauce.  Cover the baking dish with aluminum foil and bake in an oven that has been preheated to 200 for 30 minutes or until the fish is cooked.


Serves 6