Follow these steps for perfect results
onion
chopped
garlic powder
vegetable oil
cornstarch
chili powder
whole tomatoes
chopped
green olives
sliced
green chiles
chopped
red snapper fillets
skinless
lemon juice
salt
Chop the onion.
Combine onion, garlic powder, and vegetable oil in a microwave-safe bowl.
Cover the bowl and microwave on high for 3 to 3.5 minutes, stirring once.
Stir in cornstarch, chili powder, and chopped tomatoes (undrained).
Cover the bowl and microwave on high for 3 to 3.5 minutes, stirring once.
Stir in sliced green olives and chopped green chiles.
Spoon half of the sauce into a lightly greased 12x8x2-inch baking dish.
Arrange the red snapper fillets over the sauce, positioning the thickest portions towards the outside of the dish.
Drizzle lemon juice over the fish fillets.
Sprinkle the tops of the fillets with salt.
Top the fish fillets with the remaining sauce.
Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Expert advice for the best results
For a spicier dish, add a pinch of red pepper flakes.
Garnish with fresh cilantro or parsley before serving.
Serve with a side of crusty bread for soaking up the sauce.
Everything you need to know before you start
5 minutes
Sauce can be made a day ahead.
Serve the fillet with a generous spoonful of the sauce, garnished with fresh herbs.
Serve with rice, quinoa, or couscous.
Offer a side salad with a light vinaigrette.
Crisp and refreshing, complements the seafood.
Discover the story behind this recipe
Reflects Spanish flavors and culinary traditions.
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