Sea Bass Veracruz

A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

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

Ingredients

• ¼ cup all-purpose flour
• salt to taste
• 1 teaspoon dried thyme
• ground black pepper to taste
• 2 bay leaves
• 1 tablespoon minced garlic
• ¼ cup chicken broth
• 2 tablespoons capers
• 2 cups sliced onion
• 4 (6 ounce) fillets sea bass
• 3 tablespoons lime juice
• ½ cup chopped pimento-stuffed olives
• ½ cup cilantro
• 6 tablespoons extra-virgin olive oil
• 2 cups Roma tomatoes, seeded and diced
• ¼ 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, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.

Step 3

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

Step 4

Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.

Step 5

Place skillet in the preheated oven and roast 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 pepper. Serve fillets topped with tomato mixture.