Veracruz-Style Fish
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.
Ingredients
- 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
- Salt
Instructions
- 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.