Veracruz-style fish with tomatoes, olives and capers (Pescado a la veracruzana)

1. Pat the fish fillets dry with kitchen paper, season both sides with salt and pepper and keep them in the fridge while you make the sauce.

2. Score the tomatoes, dip them into boiling water for half a minute, peel and dice them; halve the olives and slice the pickled jalapeños.

3. Heat the olive oil in a wide frying pan and soften the thinly sliced onion for 5 minutes until translucent, then add the garlic and cook together for a minute.

4. Add the tomatoes, bay leaves, thyme and oregano and simmer over medium heat for 10 minutes until thickened; stir in the olives, capers and jalapeños and season with salt.

5. Lay the fish fillets in the sauce, spoon some over them, cover and cook gently for 8-10 minutes until the flesh is white and flakes easily.

6. Carefully lift onto plates, spoon over plenty of sauce and serve with white rice.

Tip: If you can't get red snapper, any firm white fish – tilapia or pike-perch, for example – holds up well in the sauce.