Fish Veracruz

This recipe replaces the typical red snapper tilapia by taking into account that it is easier to find and cheaper. Pair it also with Tomatoes Stuffed with Chorizo and Potato Souffle Dressed Furskins.

Ingredients

• 1 can (28 oz.) Diced tomatoes
• 2 tbsp. olive oil
• 1/2 cup white onion, finely chopped
• 3 cloves of garlic
• 3 bay leaves
• 3 tbsp. fresh parsley
• 1 Tbsp. fresh oregano
• 1 jalapeno, seeded and finely chopped
• 1/3 cup green olives, chopped
• 2 tbsp. yellow raisins
• 1 Tbsp. capers
• 2 fillets of tilapia
• salt and pepper to taste

Preparation

• Preheat oven to 425 ° F. 
• Heat 2 tbsp. oil in a skillet over medium high heat. Add onion and saute 2 minutes. Add the garlic, cooking 30 seconds, and follow with tomatoes, bay leaves, 2 tbsp. parsley, oregano, olives, raisins, capers and season with salt and pepper. Cook sauce over low heat until thickened, 20-25 minutes. Season fish fillets with salt and pepper. in square baking dish place the remaining sauce in bottom of pan. Put the fillets on top and cover with remaining sauce. Bake 12-15 minutes, until fish is cooked and fillets look opaque.

Servings: 2

Cooking time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood