Sea Bass Veracruz

Name: Sea Bass Veracruz
Total time: 45
Yield: 4
Ingredients: 2 cups Roma tomatoes, seeded and diced; ½ cup chopped pimento-stuffed olives; ½ cup cilantro; ¼ cup jalapeno pepper, seeded and diced; 3 tablespoons lime juice; 2 tablespoons capers; ¼ cup all-purpose flour; 4 (6 ounce) fillets sea bass; salt to taste; ground black pepper to taste; 6 tablespoons extra-virgin olive oil; ¼ cup chicken broth; 2 cups sliced onion; 1 tablespoon minced garlic; 2 bay leaves; 1 teaspoon dried thyme

Recipe by Genevieve Johns Seivert from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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2 cups Roma tomatoes, seeded and diced
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½ cup chopped pimento-stuffed olives
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½ cup cilantro
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¼ cup jalapeno pepper, seeded and diced
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3 tablespoons lime juice
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2 tablespoons capers
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¼ cup all-purpose flour
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4 (6 ounce) fillets sea bass

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salt to taste
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ground black pepper to taste
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6 tablespoons extra-virgin olive oil
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¼ cup chicken broth
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2 cups sliced onion
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1 tablespoon minced garlic
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2 bay leaves
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1 teaspoon dried thyme

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.