Lunch · Mexican · 20 min
Pescado a la Veracruzana
- Calories
- 609
- Protein
- 44g
- Carbs
- 68g
- Fat
- 12g
Ingredients
- 6.8335 oz cod fillet
- 0.6 tbsp extra-virgin olive oil
- 0.5 cup white onion
- 4 clove garlic
- 1 cup Roma tomato
- 0.5 each jalapeño pepper
- 0.3196 cup canned diced tomatoes
- 2 tbsp capers
- 0.05 cup green olives
- 1 each bay leaf
- 0.5 tsp oregano
- 0.25 cup dry white wine
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.9449 cup white rice
- 0.25 cup fresh parsley
Method
- 01Pat the cod fillet dry with paper towels and season both sides with half of the salt and black pepper.
- 02Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium-high heat. Sear the cod fillet for 2-3 minutes per side until golden brown, then transfer to a plate.
- 03Add the remaining 1 tablespoon of extra-virgin olive oil to the same skillet over medium heat. Add the sliced white onion and sauté until translucent, about 4-5 minutes.
- 04Stir in the minced garlic, diced Roma tomatoes, and sliced jalapeño. Cook for 2 minutes until softened and fragrant.
- 05Add the capers, green olives, bay leaf, dried oregano, and dry white wine, scraping up any browned bits from the pan. Simmer for 1 minute.
- 06Add the canned diced tomatoes with their juice, remaining salt, and black pepper. Cover and simmer gently over low heat for 10 minutes.
- 07Return the seared cod fillet to the skillet, nestling it into the sauce. Cover and simmer for 8-10 minutes until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- 08Remove the bay leaf and stir in the chopped fresh parsley.
- 09Serve the cod and sauce over hot cooked white rice.
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