A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 fillets
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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.

Nutrition Facts

340 calories; protein 34.1g 68% DV; carbohydrates 20.9g 7% DV; fat 13.4g 21% DV; cholesterol 69.8mg 23% DV; sodium 604.4mg 24% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2019
Loved this recipe. Lots of flavor. Perfect timings. Loved the cooked and fresh tomatoes Read More
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2019
Loved this recipe. Lots of flavor. Perfect timings. Loved the cooked and fresh tomatoes Read More
(2)
Rating: 5 stars
03/22/2020
Delicious range of flavors. Served it over Spanish rice. Read More
Advertisement