RED SNAPPER, VERACRUZ STYLE
(8 servings)

1 red snapper (about 4-1/2 pounds)
Salt and pepper
6 medium tomatoes, sliced
20 pimento-stuffed olives
2 tablespoons capers, rinsed
1 tablespoon dried oregano
5 bay leaves
3 thyme sprigs
5 garlic cloves, peeled and sliced
2 large onions, thinly sliced
8 guero chiles, pickled or fresh
1 cup olive oil

Dry the fish thoroughly. Sprinkle with salt and pepper and arrange on a large baking dish. Top with tomato slices, olives, capers, oregano, bay leaves, thyme, garlic, onions, and chiles. Drizzle with the olive oil.

Bake in a preheated 375° oven for about 40 minutes, or until the fish is cooked, basting the fish with its juices 3 times during cooking.

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