veracruz-style red snapper
½ white onion finely chopped
3 garlic cloves minced
1 (28 ounce) can diced San Marzano tomatoes
1/3 cup green olives pitted and chopped
3 tablespoons fresh parsley finely chopped
2 tablespoons golden raisins
1 tablespoon fresh oregano finely chopped
1 tablespoon capers
3 bay leaves
1 jalapeño pepper unseeded and finely chopped
½ teaspoon salt
4 (6-ounce) red snapper fillets
Preheat the oven to 425°F. Spray a 9 × 13-inch baking dish with cooking spray.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the tomatoes, olives, parsley, raisins, oregano, capers, bay leaves, jalapeño, and salt; bring to a boil. Reduce the heat and simmer, stirring frequently, until the flavors are blended and the sauce begins to bubble and thicken slightly, about 10 minutes.
Spread half of the sauce evenly on the bottom of the baking dish. Place the fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, until the sauce is bubbly and the fish is opaque in the center, 12 to 15 minutes.