Fish in Veracruzana sauce

local_grocery_store Ingredients

• 4 white fish fillets, skinless and boneless (about 6 oz each)
• 1 onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 2 tomatoes, chopped (about 2 cups)
• 1/2 cup green olives, chopped
• 2 tbsp capers, drained
• 1/4 tsp cinnamon, ground

restaurant_menu Method

1. 1.Preheat the oven to 375°F. Heat a large ovenproof skillet over medium-high heat.
2. 2.Season the fish with salt and pepper, then add it to the skillet and cook for 2-3 minutes on each side, until lightly browned.
3. 3.Add the onion, garlic, and jalapeno to the skillet and cook for 2-3 minutes, until softened.
4. 4.Add the tomatoes, olives, capers, and cinnamon to the skillet and stir to combine.
5. 5.Transfer the skillet to the oven and bake for 15-20 minutes, until the fish is cooked through and the sauce is bubbly.
6. 6.Serve the fish with the sauce and a side of fluffy white rice and charred corn.

lightbulb_outline Tips

• chevron_rightThis dish is traditionally made with red snapper, but you can use any firm white fish you like, such as cod or halibut.
• chevron_rightFor a spicier sauce, leave the seeds in the jalapeno, or add more jalapenos to taste.
• chevron_rightThe sauce can be made ahead of time and stored in the fridge for up to 3 days.