The sauce for the fish can be made ahead 1-2 days and stored in the refrigerator until ready to use. If your canned tomatoes are sugar-free, this is a delicious Whole30 main dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 tablespoon extra virgin oliveo oil
- ½ white or yellow onion diced
- 1 14.5-ounce can fire-roasted tomatoes or 1 ½ pounds fresh vine ripe tomatoes diced
- 3 garlic cloves grated on a microplaner
- 10 green olives such as manzanilla
- 2 tablespoons capers in vinegar or brine
- 1 tablespoon chopped pickled jalapenos
- 1 tablespoon pickled jalapeno juice
- 1 bay leaf
- 2 lbs white fish snapper, sea bass, halibut or even redfish or trout
- tablespoon flat-leaf Italian parlsey minced
Heat olive oil and sauté the onion, salting it with about ¼ teaspoon of salt. Let it sweat and cook down until softened, about 7-10 minutes.
Pour the diced tomatoes and juice into a bowl. Mash the tomatoes slightly with a potato masher or a pastry blender. Drain the tomatoes through a fine mesh sieve over a bowl to save the juice.
Add the drained tomatoes, grated garlic, olives, capers, jalapeños and jalapeño juice and bay leaf.
Preheat oven to 425 degrees. In a glass or ceramic baking dish, place ¼ cup of the reserved tomato juice from the drained tomatoes in the base of the dish. Top with the fish and a sprinkling of salt and pepper. Spoon the Veracruz sauce over the top of the fish.
Bake in the top third of the oven for 15 minutes, until fish flakes slightly around the edges and is opaque.