Stuffed Snapper "Vera Cruz"

Ingredients:

• 1/4 cup olive oil
• Half a medium red onion, thinly sliced
• 0.5 cups thinly sliced ​​green bell pepper (remove seeds and membranes)
• 0.5 cup thinly sliced ​​red bell pepper (remove seeds and membranes)
• 1 jalapeño, seeded and thinly sliced
• 1/4 cup thinly sliced ​​green olives
• 1 tbsp. dried capers
• 3 cloves of garlic, finely chopped
• 2 tbsp tomato paste
• 1/4 cup dry red wine
• 2 cups canned chopped fire-roasted tomatoes
• 3 tsp chopped fresh oregano
• 1 pink snapper weighing 1.2 kg, peeled
• Sweet pepper and jicama, sliced ​​into strips, for serving
• 1/4 cup vermouth
• Crispy tortilla chips, for serving
• Lime wedges, for serving
• Cold Mexican beer, to serve

Preparation:

1. Preheat oven to 175°C.
2. Pour half the oil into a large saucepan or skillet and heat over medium heat. Once the oil is hot, sauté the onion, bell pepper, jalapeño, olives, and capers until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the tomato paste and deglaze with red wine.
3. Add the tomatoes and increase the heat to bring the sauce to a simmer. Cook until the liquid has almost evaporated, about 7 minutes. Add the oregano and stir well. Continue cooking until the filling is thick and creamy, about 3 more minutes. Remove from heat. Season with salt and pepper to taste. Transfer to a bowl and set aside to cool.
4. Make slits on both sides of the fish. Fill the cavity with about half the filling; set the remaining filling aside. Secure with three pieces of kitchen twine.
5. Heat the remaining oil in a large nonstick skillet over medium heat. Season the fish on both sides and add it to the skillet once the oil begins to smoke slightly. Cook until golden brown on the bottom, 3-4 minutes.
6. Carefully flip the fish with a spatula, then transfer the pan to the middle rack of the oven. Bake until golden brown, the flesh flakes easily, and the filling is heated through, 12-15 minutes. Transfer the fish to a platter, garnishing with julienned bell pepper and jicama.
7. Return the pan to medium heat and add the remaining filling. Deglaze the pan with vermouth and stir. Cook for about 1 minute. Trim the string from the fish. Top the fish with crispy tortilla strips, the filling, and a drizzle of lime juice.
8. To serve, cut into portions and arrange on plates. Garnish with lime wedges and serve with a good, cold beer.