Veracruz Style Fish Skillet
Ingredients
Vegetables and Sauce
-
1
each
bell pepper, thinly sliced into strips
-
1
each
onion, thinly sliced
-
1
each
jalapeño, thinly sliced
-
3
cloves
garlic, minced
-
1
cup
olives, sliced
-
1
can
diced tomatoes (14.5 oz)
-
1
cup
marinara sauce
-
1
tbsp
capers
-
1
tbsp
oregano
Fish
-
4
fillets
cod (or substitute tilapia, red snapper, halibut)
Garnish and Optional Side
-
1
each
green onion, chopped
-
2
cups
rice (optional, omit for Whole30 or Keto)
-
to taste
none
Salt and pepper
Instructions
- Prepare the vegetables by cutting the bell pepper, onion, jalapeño, garlic, and olives.
- Heat a large skillet over medium heat and add the prepared vegetables along with the tomatoes, marinara sauce, capers, oregano, and a pinch of salt and pepper.
- Cook the mixture, stirring occasionally, until the vegetables are tender and the sauce begins to bubble, about 5 minutes.
- Season the cod fillets with salt and pepper, then place them on top of the sauce in the skillet. Spoon some sauce over the fish.
- Cover the skillet and cook over medium heat for 5–6 minutes, or until the fish flakes easily with a fork.
- Serve the fish topped with green onion, and optionally over rice.
Nutrition Facts (estimated)
Servings
4
Calories
845
Total fat
11g
Total carbohydrates
14g
Total protein
163g
Sodium
mg
Cholesterol
mg
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