Pescado a la Veracruzana

Method

1. 1

   Soften the onion

   Heat the oven to 200°C (180°C fan). Warm the olive oil in an ovenproof frying pan over medium heat for 1 minute. Add the onion and cook for 5 minutes, stirring now and then, until soft and translucent.

2. 2

   Build the sauce

   Add the garlic and green pepper and cook over medium heat for 2 minutes, stirring, until fragrant and just beginning to soften. Stir in the tomatoes, olives, capers, jalapeño, oregano, bay leaf and salt.

3. 3

   Simmer the sauce

   Bring to a gentle simmer over medium-high heat, then simmer over low heat for 8 minutes, until slightly thickened and glossy.

4. 4

   Season the fish

   Pat the fish dry and rub it with half the lime juice. Set the fillets into the sauce and spoon some sauce over the top.

5. 5

   Bake the fish

   Transfer the pan to the oven and bake for 10 to 14 minutes, until the fish is opaque and flakes easily at its thickest point, or reaches 63°C.

6. 6

   Finish and serve

   Remove the bay leaf. Scatter over the coriander and drizzle with the remaining lime juice. Rest for 2 minutes before serving.

Tips

• Use an ovenproof pan that fits the fish in a single layer so the fillets cook evenly.
• Avoid stirring after adding the fish, as the fillets can break apart.
• Check thinner fillets early, since they cook faster and overcooking can make them dry.
• If your pan is not ovenproof, transfer the sauce to a baking dish before adding the fish.

Swaps

• Use another firm white fish, such as haddock or pollock, in place of cod.
• Use red pepper in place of green pepper.
• Use parsley in place of coriander.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat gently until hot throughout.