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Sea Bass Veracruz
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try this flavorful baked sea bass with Veracruz-style Mexican flavors for a delicious twist on traditional fish dishes.
Ingredients:
  • 2 cups Roma tomatoes, seeded and diced
  • 0.5 cup chopped pimento-stuffed olives
  • 0.5 cup cilantro
  • 0.25 cup jalapeno pepper, seeded and diced
  • 3 tablespoons lime juice
  • 2 tablespoons capers
  • 0.25 cup all-purpose flour
  • 4 (6 ounce) fillets sea bass
  • salt to taste
  • ground black pepper to taste
  • 6 tablespoons extra-virgin olive oil
  • 0.25 cup chicken broth
  • 2 cups sliced onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon dried thyme
Instructions:
  • Preheat your oven to 375°F (190°C).
  • In a bowl, mix together tomatoes, olives, cilantro, jalapeno, lime juice, and capers. Place flour in a shallow bowl.
  • Lay the fish on a flat surface and generously season with salt and pepper. Then, coat one side of each fillet with flour.
  • In a large ovenproof skillet over medium-high heat, heat oil. Place fish in the skillet, flour-side down, and saute for 3 minutes. Transfer to a plate. Deglaze the skillet by stirring in broth and scraping the bottom. Mix in half of the tomato mixture, along with onion, garlic, bay leaves, and thyme, and saute for an additional 3 minutes. Gently nestle the fillets back into the skillet.
  • Roast in preheated oven until fish flakes easily with a fork, for 5 to 7 minutes.
  • Remove the fragrant bay leaves, then introduce the rest of the tomato mixture to the skillet. Season generously with salt and pepper before serving the fillets topped with the savory tomato mixture.

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