Rock Cod Veracruzana Recipe

Name: Rock Cod Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons extra-virgin olive oil, divided; 1 small onion, halved and thinly sliced; 2 tablespoons chopped fresh oregano leaves, divided; 3 or 4 small bay leaves; 2 garlic cloves; 3/4 cup small pimiento-stuffed green olives; 1 or 2 jalapeno chiles; 1 tablespoon brine-packed capers, drained, and chopped if large; 1 can (14.5 oz.) good-quality diced tomatoes, such as Muir Glen; 2 teaspoons sugar; 1/8 teaspoon cinnamon; 1/2 cup dry white wine; 4 small or 2 large rock cod (Pacific snapper) fillets (1 to 1 1/2 lbs. total); 1 tablespoon fresh lime juice, plus several lime slices; 1 tablespoon chopped flat-leaf parsley; Cooked white rice

Servings: persons

3 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and thinly sliced
2 tablespoons chopped fresh oregano leaves, divided
3 or 4 small bay leaves
2 garlic cloves
3/4 cup small pimiento-stuffed green olives
1 or 2 jalapeno chiles
1 tablespoon brine-packed capers, drained, and chopped if large
1 can (14.5 oz.) good-quality diced tomatoes, such as Muir Glen
2 teaspoons sugar
1/8 teaspoon cinnamon
1/2 cup dry white wine
4 small or 2 large rock cod (Pacific snapper) fillets (1 to 1 1/2 lbs. total)
1 tablespoon fresh lime juice, plus several lime slices
1 tablespoon chopped flat-leaf parsley
Cooked white rice

1
Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
2
To pan, add garlic, olives, capers, juices from tomato can, sugar, cinnamon, and wine. Simmer sauce, uncovered and stirring occasionally, until reduced slightly, 3 minutes. Stir in tomatoes, remaining 1 tbsp. oregano, and chile.
3
Slip fish into sauce and spoon some sauce on top. Reduce heat to medium-low, cover pan, and cook just until fish is opaque throughout, 8 to 10 minutes. Drizzle lime juice over fish and sauce.
4
Serve fish over rice. Spoon on sauce, drizzle with remaining oil, sprinkle with parsley, and add a lime slice.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/2 tablespoons extra-virgin olive oil, divided, 1 small onion, halved and thinly sliced, 2 tablespoons chopped fresh oregano leaves, divided, 3 or 4 small bay leaves, and more.

Yes, Rock Cod Veracruzana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rock Cod Veracruzana

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