Veracruz-style, tomato braised fish with olives and capers

2 pounds white fish fillets, such as red snapper; skin on

1 cup chopped bell peppers

2 cups canned tomatoes in chunks

1/2 cup white wine

1/2 small white onion, finely chopped

3 cloves of garlic, chopped

1 Tbsp. dried oregano

1/2 cup pitted green olives, sliced

2 Tbsp. capers

3 pickled yellow peppers, sliced

4 Tbsp. olive oil

In a large pan, saute the onions in olive oil until translucent. Add garlic and continue to cook for two minutes while stirring constantly.

Add chopped bell peppers and cook for one minute. 

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Add white wine and bring to a boil. Add tomates and bring to a boil again.

Add oregano, olives, capers and yellow peppers. Stir and season to taste with salt and pepper.

Remove from heat and cool.

In a separate pan, heat enough olive oil to cover the bottom until shimmering. 

Season the fish on both sides with salt and pepper. Turn the heat on high and place the fish, skin side down, into hot pan, pressing down with a spatula to make sure all skin is flat onto the bottom of the pan. It is important not to move the fish around once it is in the pan. The skin will stick originally, but should release itself once it is crispy (about 2 minutes). Continue to cook the fish skin-side down until it's nice and dark golden brown. Flip the fillet over to cook through.

Transfer the fish to a platter, placing it skin side up and sprinkle lightly with salt. 

Reheat the sauce, taste for seasoning and pour over the fish to serve. 

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