Snapper Veracruz

Ingredients

2 T extra virgin olive oil, plus more for drizzling
2 scallions, thinly sliced, white and green part
3 garlic cloves, minced
½ cup dry white wine
1 14 oz. can crushed tomatoes, drained, juice reserved
1 14 oz. can fire-roasted diced tomatoes, drained, juice reserved
2 bay leaves
3 T fresh parsley, chopped, divided
1 t dried oregano
⅓ cup sliced Spanish olives with pimentos
2 T raisins--white, if you have them
2 T capers
½ t dried pepper flakes, or more to taste
Salt and pepper to taste
Juice of one lime
4 6 oz snapper filets (or other mild white fish)
Hot rice for serving

Instructions

Preheat oven to 400°
Sauté the scallions in olive oil over medium heat until wilted. Add garlic and cook only a minute, stirring. Stir in the wine and cook for another minute or so. Add crushed tomatoes, diced tomatoes, bay leaves, 2 T. parsley, oregano. When this mixture is bubbling, allow to simmer for about 5 minutes. Add olives, raisins, capers, and simmer for another few minutes until the raisins are softening. Add pepper flakes, and salt and pepper to taste if needed. When you get it to your liking, turn the heat down to low. If it gets too dry, add some of the reserved tomato juice.
In a baking dish large enough to hold the fish, ladle ⅓ to ½ cup of sauce. Lay the filets on top of the sauce. Drizzle the filets with olive oil and squeeze the lime juice over the fish. Sprinkle with salt and pepper. Bake for 10-12 minutes or until the fish is opaque and flakes easily with a fork. See NOTE.
Serve with hot rice, and topped with the rest of the sauce. Garnish with parsley.

Notes

Timing depends totally on the fish you have. The rule of thumb here is 10 minutes per inch of thickness at the thickest part of the fish. Adjust as needed. The trick is to use filets of all the same thickness, pretty much. If your filets are small, one end may be much thinner than the other. Just fold the thin end under to even up the thickness.