Sea Bass Veracruz

This Mexican-style sea bass Veracruz recipe is a light, dish featuring a zesty tomato-olive-caper-chile sauce. Serve it with Mexican rice on the side.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 340 Calories

Ingredients

• salt to taste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon minced garlic
• 2 tablespoons capers
• 2 cups sliced onion
• 4 (6 ounce) fillets sea bass
• 3 tablespoons lime juice
• 6 tablespoons extra-virgin olive oil
• 2 cups Roma tomatoes, seeded and diced
• 0.25 cup all-purpose flour
• 0.25 cup chicken broth
• 0.5 cup chopped pimento-stuffed olives
• 0.5 cup cilantro
• 0.25 cup jalapeno pepper, seeded and diced

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine tomatoes, olives, cilantro, jalapeño, lime juice, and capers in a bowl. Place flour in a shallow bowl.

Step 3

Place fillets on a flat work surface; season with salt and black pepper. Dredge one side of each fillet in flour.

Step 4

Heat oil in a large, ovenproof skillet over medium-high heat. Add fillets, floured-sides down; cook, undisturbed, until lightly brown, about 3 minutes. Transfer to a plate. Stir broth into skillet, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 tomato mixture, onion, garlic, bay leaves, and thyme; cook for 3 minutes. Nestle fillets into the skillet.

Step 5

Transfer the skillet to the preheated oven; bake until fish flakes easily with a fork, 5 to 7 minutes.

Step 6

Remove and discard bay leaves. Add remaining tomato mixture to the skillet; season with salt and black pepper. Serve fillets topped with tomato mixture.