This was the Fish Vera Cruz that I had in Cozumel. I prefer the dish not to be swimming in juice but this was. I guess they cooked it this way so the fish wouldn’t dry out. Here is a recipe for Fish Vera Cruz without all the juice.
4 red snapper fillets (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine or chicken stock
2 large tomatoes, seeded and chopped
1 medium onion, chopped
1/3 cup pitted green olives, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons capers, drained
2 garlic cloves, minced
2 tablespoons olive oil
Hot cooked couscous and chopped fresh cilantro, optional
Sprinkle fillets with salt and pepper. Place in a greased 13×9 inch baking dish. Drizzle with wine. Top with the tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
Bake at 375 for 35-40 minutes or until fish flakes easily with fork. If desired, serve with couscous and sprinkle with cilantro.