dinner · dairy-free
Veracruz-style fish with olives and capers
Snapper fillets poach in a zesty tomato sauce full of olives, capers and pickled jalapeño, a salty, mildly spicy Mexican coastal classic.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the onion and olives and mince the garlic. Look over the fish for bones and pat it dry.
-
2
Cook the onion in the olive oil in a large skillet for 5 minutes until soft, then stir in the garlic for 30 seconds.
-
3
Add the tomatoes, olives, capers and chopped jalapeños. Simmer without a lid for 8 minutes, adding a little water if the sauce gets too thick.
-
4
Place the fish in the sauce, cover, and simmer gently until the thickest part reaches 63°C (145°F), about 5 to 8 minutes. Spoon sauce over each serving.
