Sea Bass Veracruz

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.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 15 mins

    TOTAL : 45 mins

    SERVING : 4

    YIELD : 4 fillets

  • 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.

Per Serving: 340 calories; protein 34.1g; carbohydrates 20.9g; fat 13.4g; cholesterol 69.8mg; sodium 604.4mg.