Pescado a la Veracruzana

Instructions

1. 1

   Start the rice. Sauté sliced onion and garlic in olive oil in a large skillet over medium heat 5 minutes.

2. 2

   Add tomatoes, sliced olives, capers, jalapeños and oregano. Simmer 8 minutes until slightly thickened.

3. 3

   Season the cod with salt, nestle it into the sauce and spoon some over the top.

4. 4

   Cover and simmer 8-10 minutes until the fish flakes easily.

5. 5

   Serve over rice with plenty of sauce. Set aside a jalapeño-free portion for kids if needed.