Fish with tomato, olive, and caper sauce

Total Time
1 hr 2 min
32 min
Ever had seafood Veracruz? This spiced-up version uses a serrano chile and meaty-textured manzanilla olives. It’s an easy weeknight meal, and it’s so delicious it may make seafood converts of anyone who doesn’t like fish!


Uncooked Atlantic cod

24 oz, red snapper, or hake fillets 4 (6-oz.) fillets

Fresh lime juice

3 Tbsp

Extra virgin olive oil

1 Tbsp

Uncooked onion(s)

1 medium, thinly sliced

Serrano chile(s)

1 item(s), seeded and minced


2 medium clove(s), minced

Dried oregano

½ tsp

Fresh tomato(es)

1 large, chopped

Pimiento stuffed olives

1¼ oz, Manzanilla variety, sliced (1/4 cup)


1 Tbsp, drained and coarsely chopped

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

2 Tbsp, chopped


  1. 1 Place cod in 9 x 13-inch baking dish; pour lime juice on top. Cover and refrigerate 30 minutes.
  2. 2 Preheat oven to 375°F.
  3. 3 Meanwhile, heat oil in large skillet over medium-high heat. Add onion and serrano and cook, stirring occasionally, until onion softens, about 4 minutes. Add garlic and oregano and cook, stirring constantly, just until fragrant, about 30 seconds. Add tomato and bring to boil. Reduce heat and cook, stirring occasionally, until tomato softens, about 2 minutes. Stir in olives, capers, and 1/4 teaspoon salt.
  4. 4 Drain and discard marinade from fish; sprinkle with remaining 1/4 teaspoon salt and the pepper. Top evenly with tomato mixture. Bake until fish is just opaque in center, 20–25 minutes. Sprinkle with parsley.
  5. Serving size: (1 fish fillet and about 1/3 cup sauce)