About this recipe

Ingredients

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

Preparation

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

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print