Pescado a la Veracruzana

Ingredients

White fish fillets (such as tilapia or snapper)

4 (6-ounce) fillets

Salt

to taste

Black pepper

to taste

Dried oregano

1 teaspoon

Bay leaves

2

Jalapeño, finely chopped

1 (remove seeds for less heat)

Capers, rinsed

2 tablespoons

Green olives, pitted and sliced

1/2 cup

Tomatoes, diced

4 medium (or 1 can of diced tomatoes)

Garlic, minced

3 cloves

Onion, chopped

1 medium

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the diced tomatoes, sliced olives, rinsed capers, chopped jalapeño, bay leaves, dried oregano, salt, and pepper. Cook the mixture for 10 minutes, stirring occasionally, until the tomatoes break down into a sauce.
4. Gently add the fish fillets to the skillet, spooning some of the sauce over the top to ensure they are well-coated.
5. Cover the skillet with a lid and let it simmer for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the fish hot, generously spooning the sauce over the top.