Fish Veracruz

Ingredients

• 2 fillets (about 6 oz each) white fish fillets (cod, tilapia, or snapper)
• 2 tbsp olive oil
• 1 medium, thinly sliced onion
• 3 cloves, minced garlic
• 1 can (14.5 oz) canned diced tomatoes
• 1/3 cup, pitted and sliced green olives
• 2 tbsp capers
• 1 sliced jalapeño(optional)
• 1 tsp dried oregano
• 1 bay leaf(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups cooked white rice
• 2 tbsp, chopped fresh cilantro(optional)
• 1 cut into wedges lime(optional)

Instructions

1. 1

   Pat the fish fillets dry and season both sides with half the salt and black pepper. Set aside.

2. 2

   Heat olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes until softened, then add garlic and jalapeño and cook 1 minute more.

3. 3

   Stir in the diced tomatoes with their juices, olives, capers, oregano, bay leaf, and remaining salt. Simmer the sauce for 10 minutes until slightly thickened.

4. 4

   Nestle the fish fillets into the sauce, spoon some sauce over the top, cover, and simmer gently for 8-10 minutes until the fish flakes easily with a fork.

5. 5

   Remove the bay leaf. Serve the fish and sauce over warm cooked rice, garnished with cilantro and a squeeze of lime.