Description

Ingredients

• 🐟 500 g white fish fillets (red snapper, tilapia, or cod), skinless (17.5 oz) seafood Original: 🐟 500 g white fish fillets (red snapper, tilapia, or cod), skinless (17.5 oz)
• 🍅 300 g ripe tomatoes, chopped (10.5 oz or ~3 medium tomatoes) Original: 🍅 300 g ripe tomatoes, chopped (10.5 oz or ~3 medium tomatoes)
• 🧅 100 g onion, finely chopped (3.5 oz or 1 small onion) Original: 🧅 100 g onion, finely chopped (3.5 oz or 1 small onion)
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🫒 40 g green olives, sliced (1⁄4 cup) Original: 🫒 40 g green olives, sliced (1⁄4 cup)
• 🥄 10 g capers (1 tbsp) Original: 🥄 10 g capers (1 tbsp)
• 🌶 1 pickled jalapeño, sliced Original: 🌶 1 pickled jalapeño, sliced
• 🍋 15 ml lime juice (1 tbsp) Original: 🍋 15 ml lime juice (1 tbsp)
• 🧴 30 ml olive oil (2 tbsp) Original: 🧴 30 ml olive oil (2 tbsp)
• 🌿 4 g fresh parsley, chopped (1 tbsp) Original: 🌿 4 g fresh parsley, chopped (1 tbsp)
• 🧂 Salt and pepper to taste Original: 🧂 Salt and pepper to taste

Preparation

• Pat the fish fillets dry and season with salt and pepper.
• In a skillet, heat olive oil and sauté onion and garlic until soft.
• Add chopped tomatoes, olives, capers, jalapeño, and lime juice. Simmer for 10 minutes.
• Nestle the fish into the sauce, spooning some over the top.
• Cover and cook on low heat for 10–12 minutes until the fish is flaky.
• Garnish with chopped parsley and serve warm with rice or tortillas 🌿🌮

Total Time

Nutritional Value

Advice

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