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Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Ingredients: 8 oz (227 g) Cod fillet, skin-on; 3 tbsp (45 ml) Extra virgin olive oil; 1/2 cup (80 g) White onion, thinly sliced; 4 cloves (12 g) Garlic, minced; 1 cup (180 g) Roma tomatoes, diced; 1/2 medium (30 g) Jalapeño pepper, seeded and thinly sliced; 2 tbsp (20 g) Capers, drained; 1/4 cup (35 g) Green olives, pitted and sliced; 1 Bay leaf; 1/2 tsp Dried oregano; 1/4 cup (60 ml) White wine; 14.5 oz (411 g) Diced tomatoes, canned; 1/4 cup (15 g) Fresh parsley, chopped; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 cup (180 g) Cooked white rice, for serving

Nutrition

564

kcal

Calories

Protein

Carbs

Fat

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Ingredients(16)

Cod fillet, skin-on8 oz (227 g)

Extra virgin olive oil3 tbsp (45 ml)

White onion, thinly sliced1/2 cup (80 g)

Garlic, minced4 cloves (12 g)

Roma tomatoes, diced1 cup (180 g)

Jalapeño pepper, seeded and thinly sliced1/2 medium (30 g)

Capers, drained2 tbsp (20 g)

Green olives, pitted and sliced1/4 cup (35 g)

Bay leaf1

Dried oregano1/2 tsp

White wine1/4 cup (60 ml)

Diced tomatoes, canned14.5 oz (411 g)

Fresh parsley, chopped1/4 cup (15 g)

Salt1/2 tsp

Black pepper1/4 tsp

Cooked white rice, for serving1 cup (180 g)

Instructions

Pat the cod fillets dry with paper towels and season generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the cod fillets for 2-3 minutes per side, until golden brown. Remove fish from skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic, diced fresh tomatoes, and sliced jalapeño. Cook for 2 minutes until fragrant.

Add the capers, sliced green olives, bay leaf, and dried oregano. Stir to combine.

Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.

Add the canned diced tomatoes and their juice. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

Gently place the seared cod fillets back into the skillet, nestling them into the sauce. Spoon some of the sauce over the fish.

Cover the skillet and simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. If the sauce becomes too thick, add a splash of water or fish stock.

Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

Serve the Pescado a la Veracruzana immediately over cooked white rice, spooning plenty of the flavorful sauce over the fish and rice.