Fish in Veracruz Sauce (Paleo, Keto, Whole30, Gluten Free)
Fish in Veracruz Sauce is a delicious 30-minute, one-pan dish featuring white fish fillets simmered in a zesty tomato sauce flavored with capers, olives, and onions. It’s so simple and delicious that you’ll rush to add it to your weekly dinner rotation!
Ingredients
- ▢ 2 tablespoons extra virgin olive oil
- ▢ 1 medium yellow onion halved and thinly sliced
- ▢ Diamond Crystal kosher salt
- ▢ 1 Anaheim pepper seeded and finely diced
- ▢ 3 garlic cloves minced
- ▢ 14.5 ounce canned fire roasted diced tomatoes
- ▢ ½ cup green olives pitted and cut in half
- ▢ 1 tablespoon drained capers
- ▢ ½ teaspoon dried oregano
- ▢ 1 dried bay leaf
- ▢ freshly ground black pepper
- ▢ 4 white fish filets (skinless and boneless) about 6 ounces each and 1-inch thick (sea bass, red snapper, halibut, cod, or tilapia)
- ▢ ¼ cup minced fresh cilantro
- ▢ 1 lime cut into wedges
Directions
- 1
Heat a large skillet over medium heat and add the oil when the pan is hot.
- 2
Toss in the onion and sprinkle on some salt and cook until softened, about 8 to 10 minutes.
- 3
Stir in the chopped pepper and garlic. Cook until fragrant, about 30 seconds.
- 4
Add the tomatoes, green olives, capers, dried oregano, and bay leaf.
- 5
Bring the sauce to a boil and decrease the heat to maintain a simmer. Taste the sauce and season with salt and pepper if needed.
- 6
Pat the fish filets dry with a paper towel and sprinkle both sides with salt and pepper.
- 7
Nestle the fish filets into the sauce and place some of the sauce on top of each one. Cover the skillet and cook on low heat for about 10 minutes or until fish is opaque and cooked through, about 140°F on an instant-read thermometer.
- 8
Sprinkle on some fresh cilantro and serve the fish with lime wedges so you can squeeze on some fresh lime juice on before taking a bite.