"1 large onion, sliced into thin rings and separated into threads"
"3 cloves of garlic, finely chopped"
"8 tablespoons olive oil"
"2 cups diced tomatoes, seeds removed"
"1/2 cup chopped fresh parsley"
"1/4 teaspoon ground cinnamon"
"1/4 teaspoon ground cumin"
"1/2 cup pitted green olives, cut in half"
"1 tablespoon freshly squeezed lime juice"
"10 snapper fillets (6 ounces each)"
"2 tablespoons chopped fresh cilantro for garnish"
"1 large onion, sliced into thin rings and separated into threads"
"3 cloves of garlic, finely chopped"
"8 tablespoons olive oil"
"2 cups diced tomatoes, seeds removed"
"1/2 cup chopped fresh parsley"
"1/4 teaspoon ground cinnamon"
"1/4 teaspoon ground cumin"
"1/2 cup pitted green olives, cut in half"
"1 tablespoon freshly squeezed lime juice"
"10 snapper fillets (6 ounces each)"
"2 tablespoons chopped fresh cilantro for garnish"
Preheat the oven to moderate temperature (170°C)
Fry the onion and garlic in olive oil until softened
Add the tomatoes, parsley, green olives, cinnamon, cumin, and lime juice
Cook over low heat for about 5 minutes
Check seasoning and add salt if needed
Keep warm
Place the snapper fillets in a single layer in a shallow baking dish
Bake for about 15 minutes or until cooked through, taking care not to break apart
Distribute the sauce evenly over the fish fillets
Garnish with chopped cilantro.
