White Fish Veracruz starts with a tasty combination of Spanish- and Mexican-inspired ingredients. The dish would typically be baked, but simmering gently on the stovetop works perfectly without heating up your kitchen.
Though it’s optional, I prefer to peel the tomatoes if they’re plum tomatoes or larger. Cut a shallow X in the bottom of each tomato, blanch in boiling water for 30 seconds, then cool under running water. The skins will easily peel off. Or use a serrated peeler.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 white onion, diced
- 1 bay leaf
- a pinch dried oregano or thyme
- 2 cups diced fresh tomatoes
- ¼ tsp. kosher salt
- 4 tilapia or other white fish fillets (about 1½ lbs.)
- 8 pimento-stuffed green olives, sliced
- a few fresh flat-leaf parsley or cilantro leaves
Instructions
- In a large nonstick pan over medium heat, heat the oil until shimmering. Sauté the onion until soft, 2–3 minutes.
- Add the bay leaf and oregano and cook for 30 seconds. Add the tomatoes and salt and bring to a simmer. Reduce the heat to medium-low. Nestle the fish into the sauce, spoon some sauce over each fillet, and cook gently until the fish easily flakes apart, 3–5 minutes. Remove and discard the bay leaf.
- Top with the olives and parsley.
Nutrition Information
Per serving (1 fillet with sauce):
- Calories: 260
- Total fat: 11 g
- Sat fat: 2 g
- Carbs: 6 g
- Fiber: 2 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 35 g
- Sodium: 380 mg
Photo: Kate Sherwood/CSPI.