Sea Bass Veracruz recipe

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Ingredients

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

Nutrition Info

340.1 calories
carbohydrate: 20.9 g
cholesterol: 69.8 mg
fat: 13.4 g
fiber: 3.4 g
protein: 34.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 604.4 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  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.

  5. Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.

  6. Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Recipe Yield

4 fillets

Recipe Note

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

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