Fish with tomato, olive, and caper sauce
Uncooked Atlantic cod
24 oz, red snapper, or hake fillets 4 (6-oz.) fillets
Fresh lime juice
Extra virgin olive oil
1 medium, thinly sliced
1 item(s), seeded and minced
2 medium clove(s), minced
1 large, chopped
Pimiento stuffed olives
1¼ oz, Manzanilla variety, sliced (1/4 cup)
1 Tbsp, drained and coarsely chopped
2 Tbsp, chopped
- 1 Place cod in 9 x 13-inch baking dish; pour lime juice on top. Cover and refrigerate 30 minutes.
- 2 Preheat oven to 375°F.
- 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 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.
- Serving size: (1 fish fillet and about 1/3 cup sauce)