Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)
Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs) might be just the main course you are searching for. One serving contains 291 calories, 38g of protein, and 9g of fat. This gluten free, dairy free, and primal recipe serves 6. Head to the store and pick up olive oil, manzanillan olives, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Heat the olive oil in a Dutch oven over medium-high heat.
Add onion and garlic, and saut for 5 minutes or until lightly browned.
Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeos, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
Bake at 350 for 15 minutes or until fish flakes easily when tested with a fork.
Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeos.
Garnish with parsley sprigs, if desired.