Pescado a la Veracruzana

Ingredients

• 700g whole white fish or fillets
• 1 can crushed tomatoes
• 1/2 cup green olives, pitted
• 3 tablespoons capers
• 2 jalapeños, sliced
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 bay leaves
• salt and pepper
• fresh cilantro
• lime juice

Method

1. Heat olive oil in large baking dish and sauté onion and garlic until fragrant.
2. Stir in crushed tomatoes, olives, capers, jalapeños, bay leaves, salt and pepper.
3. Nestle fish into sauce and cover with foil.
4. Bake at 190°C (375°F) for 20-25 minutes until fish is opaque and flakes easily.
5. Garnish with fresh cilantro and lime juice before serving.