Sea Bass Veracruz

Ingredients

• Roma tomatoes (2 cups)
• chopped pimento-stuffed olives (0.5 cup)
• cilantro (0.5 cup)
• jalapeño pepper (0.25 cup)
• fresh lime juice (3 tablespoons)
• capers (2 tablespoons)
• all-purpose flour (0.25 cup)
• sea bass (4 ounce)
• salt (0 )
• ground black pepper (0 )
• extra-virgin olive oil (6 tablespoons)
• chicken broth (0.25 cup)
• sliced onion (2 cups)
• minced garlic (1 tablespoon)
• bay leaves (2 )
• dried thyme (1 teaspoon)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine tomatoes, olives, cilantro, jalapeño, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
3. Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
4. Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and cook, undisturbed, until lightly brown, about 3 minutes. Transfer to a plate. Stir broth into skillet, scraping the bottom of the pan to deglaze. Add 1/2 tomato mixture. Add onion, garlic, bay leaves, and thyme. Cook 3 minutes more. Nestle fillets into the skillet.
5. Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
6. Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 340
• fat: 13 g
• sats: 2 g
• carbs: 21 g
• fibre: 3 g
• protein: 34 g
• salt: 0 g