Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.
In a pan add oil and chopped onion. Saute till onions are pink.
Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.
Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.
In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.
Cover with foil. Bake at 180 degrees C for 25-30 minutes.
Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.