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Sea Bass Veracruz

"A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this."

Ingredients :

• 2 cups Roma tomatoes, seeded and diced
• 1/2 cup chopped pimento-stuffed olives
• 1/2 cup cilantro
• 1/4 cup jalapeno pepper, seeded and diced
• 3 tablespoons lime juice
• 2 tablespoons capers
• 1/4 cup all-purpose flour
• 4 (6 ounce) fillets sea bass
• salt to taste
• ground black pepper to taste
• 6 tablespoons extra-virgin olive oil
• 1/4 cup chicken broth
• 2 cups sliced onion
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon dried thyme

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

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

Notes :

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