Sea Bass Veracruz Recipe

Name: Sea Bass Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
3
Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
4
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.
5
Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
6
Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

342

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Sea Bass Veracruz falls under the Soups & Stews 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.

Sea Bass Veracruz

How did you like this recipe?

Frequently Asked Questions