Fish Veracruz Recipe

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Fish Veracruz

Ingredients for 2 servings:

Flakey fish fillets such as Cod for 2 persons

cayenne, salt and pepper to taste

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeño, sliced, seeded

1 cup cherry tomatoes, halved

1/3 cup sliced Castelvetrano green olives, or any green olive

2 tablespoon fresh chopped oregano

2 limes

Pre-heat oven to 425 degrees F (220 degrees C)

Heat olive oil in a skillet over medium heat . Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minute.  Add in the garlic and cook until fragrant, about 30 seconds.  Add capers and caper juice; stir to combine.

Stir in tomatoes, olives, jalapeno pepper and cook and stir until jalapeño pepper softens and tomatoes begin to collapse, about 3 minutes.  Remove from heat; stir in oregano.

Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture.  Top with 1 fish fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime.  

Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Complements of Chef John