Pescado a la Veracruzana (Fish in Tomato Sauce with Olives and Capers)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 1 Jalapeno pepper, fresh
• 3 cloves Garlic
• 1 tsp Dried oregano
• 2 Bay leaves
• 700 g Tomato, ripe
• 100 g Green pitted olives
• 2 tbsp Capers
• 600 g White fish fillet, skinless
• 1 Lime

1. Finely slice the onion. Thinly slice the jalapeno pepper (remove the seeds for less heat), and thinly slice the garlic.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion and a pinch of the fine sea salt, then cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the jalapeno pepper and garlic and cook for 1 minute until fragrant. Add the dried oregano and bay leaves and stir for 30 seconds.
4. Roughly chop the tomatoes, then add them to the pan with the remaining fine sea salt. Bring to a gentle simmer, then cook for 12 to 15 minutes, stirring occasionally, until the tomatoes break down into a saucy consistency.
5. Stir in the green pitted olives and capers, then simmer for 2 minutes. Taste the sauce and adjust with a little more fine sea salt if needed.
6. Nestle the white fish fillet into the sauce in a single layer. Cover and cook gently for 6 to 10 minutes, depending on thickness, until the fish is opaque and flakes easily.
7. Remove the pan from the heat and squeeze over the lime. Rest for 2 minutes, then spoon the sauce over the fish to serve.

Made this recipe? Rate it — a comment is optional.