BAKED RED SNAPPER
Serves 4

4 red snapper filets, ready for cooking, seasoned with salt, pepper and a pinch of curry powder,
Flour
3 tb olive oil
1 bay leaf
1 tb cocktail capers
1 can drained tomatoes
1/2 cup dry white wine
3 garlic cloves sliced
1 tb fresh rosemary chopped
2 tb chopped cilantrillo
salt and pepper
1 lime sliced

Preheat the oven to 350 F. Flour the fish filets. Brown the fish lightly in a skillet. Transfer to a baking dish. Mix the bay leaf, capers, tomatoes, wine, garlic cloves, rosemary and cilantrillo. Cover the fish with the mixture. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 more minutes.

Serve accompanied by white rice and Tostones de Platano Verde. The Tostones are fried Green Plantain slices, pressed, soaked in salty water and fried (twice fried: first you soak in salty water and fry the slices, then you press them with a tostonera, then you soak them again in the water for a few seconds, and you fry them again).