Pescado a la Veracruzana

Ingredients

• 4 firm white fish fillets
• 2 tbsp olive oil
• ½ white onion, sliced
• 3 garlic cloves, minced
• 4 tomatoes, chopped
• ⅓ cup green olives, sliced
• 2 tbsp capers
• 1 pickled jalapeño, sliced
• 1 tsp dried Mexican oregano
• Lime and cilantro

Instructions

1. Season the fish with salt, pepper, and lime juice and let it stand while the sauce begins.
2. Cook onion in olive oil until soft, then add garlic and tomatoes.
3. Simmer until saucy, then stir in olives, capers, jalapeño, and oregano.
4. Nestle the fish into the sauce, cover, and cook gently for 8 to 12 minutes.
5. Check that the fish flakes easily and adjust the sauce with salt and lime.
6. Serve with cilantro and warm rice or roasted potatoes.