Pescado a la Veracruzana

🛒 Ingredients

• White fish fillets (e.g., cod, snapper) 600 g · 492 kcal
• Olive oil 30 g · 265 kcal
• White onion 150 g · 60 kcal
• Garlic cloves 15 g · 22 kcal
• Ripe tomatoes (diced) 400 g · 72 kcal
• Green olives (pitted) 50 g · 58 kcal
• Capers 15 g · 3 kcal
• Fresh jalapeño (seeds removed, minced) 10 g · 3 kcal
• Bay leaf 1 g · 0 kcal
• Dried oregano 2 g · 0 kcal
• Fresh parsley (chopped) 10 g · 4 kcal
• Lime juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Pat fish fillets dry with paper towels and season generously with salt and pepper on both sides; set aside. Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering.
2. Add chopped white onion to the skillet and sauté for about 5 minutes until softened. Stir in minced garlic and diced jalapeño, cooking for 1-2 minutes until fragrant.
3. Stir in the diced tomatoes (with their juice), green olives, capers, bay leaf, and dried oregano. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Gently nestle the seasoned fish fillets into the simmering sauce. Cover the skillet and cook for 8-12 minutes, or until the fish is opaque and flakes easily with a fork.
5. Remove the bay leaf, stir in fresh lime juice, and garnish generously with fresh chopped parsley before serving immediately with rice or tortillas.