Red Snapper Veracruz Style (Mexico)
Pargo a la Veracruzana (Mexico)

Ingredients:
Tomato sauce
3 tablespoons fresh lime juice
3 garlic cloves
2 dried bay leaves
1-1/2 teaspoons dried crushed oregano
3/4 cup olive oil (or less as desired)
Salt and peper (to taste)
4-(6 ounce) red snapper fillets

Prepare sauce. In blender or food processor, blend lime juice, garlic, bay leaves, organo, oil, salt and pepper to make a marinade. Place fish in large baking dish andpour marinade over it. cover and marinate about 1 hour in the refrigerator.

Preheat oven to 350 degrees. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook. To serve, place fillets ona platter and cover with remainng sauce, which ha been warmed. Any extra sauce can be served on the side, accompanied with white rice.
(Makes 4 servings)