Sea Bass Veracruz

Name: Sea Bass Veracruz
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Sea bass fillets; 3 tbsp Olive oil; 1 piece White onion, thinly sliced; 4 clove Garlic; 5 pieces Ripe tomatoes, chopped; 2 piece Pickled jalapeño, sliced; 0.5 cup Green olives, pitted and halved; 2 tbsp Capers, drained; 1 tsp Mexican oregano; 1 piece Bay leaf; 0.5 tsp Ground cumin; 2 piece Limes; 0.5 cup Fish stock or water; 1 tsp Salt; 0.5 tsp Black pepper; 0.25 cup Fresh cilantro (garnish)

Mexican · 45 mins

Sea bass gently simmered in a tangy tomato, olive, and caper sauce.

M By MikaylaBlock

Servings

4 pieces Sea bass fillets
3 tbsp Olive oil
1 piece White onion, thinly sliced
4 clove Garlic
5 pieces Ripe tomatoes, chopped
2 piece Pickled jalapeño, sliced
0.5 cup Green olives, pitted and halved
2 tbsp Capers, drained
1 tsp Mexican oregano
1 piece Bay leaf
0.5 tsp Ground cumin
2 piece Limes
0.5 cup Fish stock or water
1 tsp Salt
0.5 tsp Black pepper
0.25 cup Fresh cilantro (garnish)

Calories

407 kcal

Protein

48g

Carbs

14g

Fat

18g

Fiber

Sugar

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Marinate Fish

1. Pat the sea bass fillets dry and season with salt, black pepper and the juice of 1 lime. Let sit for 10 minutes while you start the sauce.

4 pieces Sea bass fillets, 1 piece Limes, 1 tsp Salt, 0.5 tsp Black pepper
Build Sauce

2. Heat the olive oil in a wide, deep skillet over medium heat. Cook the white onion for 5 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.

3 tbsp Olive oil, 1 piece White onion, thinly sliced, 4 clove Garlic
3. Add the tomatoes, Mexican oregano, ground cumin and bay leaf. Cook for 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

5 pieces Ripe tomatoes, chopped, 1 tsp Mexican oregano, 1 piece Bay leaf, 0.5 tsp Ground cumin
4. Stir in the green olives, capers, pickled jalapeño and fish stock. Simmer gently for 5 minutes to marry the briny flavors, then taste and adjust the salt.

2 piece Pickled jalapeño, sliced, 0.5 cup Green olives, pitted and halved, 2 tbsp Capers, drained, 0.5 cup Fish stock or water, 1 tsp Salt
Simmer Fish

5. Nestle the sea bass fillets into the sauce and spoon some sauce over the top. Cover and cook over low heat for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork. Keep the simmer very gentle.

4 pieces Sea bass fillets
Serve

6. Remove the bay leaf. Squeeze the remaining lime over the dish, scatter with cilantro and serve immediately, spooning plenty of sauce over each fillet.

1 piece Limes, 0.2 cup Fresh cilantro (garnish)

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