Fish with tomato, olive, and caper sauce
1
Points®
Total time: 1 hr 2 min • Prep: 0 min • Cook: 32 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
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
1 medium, thinly sliced
Serrano chili pepper
1 item(s), seeded and minced
Garlic
2 clove(s), minced
Dried oregano
½ tsp
Tomato
1 large, chopped
Pimiento stuffed olives
1¼ oz, Manzanilla variety, sliced (1/4 cup)
Capers
1 Tbsp, drained and coarsely chopped
Table salt
½ tsp
Black pepper
¼ tsp
Fresh parsley
2 Tbsp, chopped
Instructions
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)
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