Pescado a la Veracruzana recipe | Gourmet Traveller

Ingredients

• 3 vine-ripened tomatoes
• 2 tbsp olive oil
• 4 golden shallots, coarsely chopped
• 2 garlic cloves, finely chopped
• 250 gm (1 punnet) assorted cherry tomatoes
• 16 large pimiento-stuffed olives, halved
• 1 preserved roasted pimiento, finely chopped (see note)
• 1 tbsp large capers in vinegar, rinsed
• 1 tbsp coarsely chopped coriander
• 2 fresh bay leaves
• ¼ tsp annatto paste (optional)
• 20 gm butter, for greasing
• 4 red snapper fillets (about 180gm each)
• To serve: coriander leaves and iceberg lettuce, cut into wedges