Mexican · Lunch, Dinner
Pescado a la veracruzana
White fish simmered in a tomato sauce with olives, capers and onion.
- Calories
- 515 kcal
- Protein
- 42 g
- Carbs
- 60 g
- Fat
- 12 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: fish.
Ingredients
- 180 g White fish fillets
- 150 g Chopped tomatoes (tinned)
- 20 g Olives
- 2 tsp Capers
- ½ onion Onion
- 2 cloves Garlic
- ½ tbsp Olive oil
- 60 g Brown rice
- 5 g Coriander
- ¼ tsp Salt
Method
- Simmer the brown rice in twice its volume of water for 25 minutes until tender.
- Warm the oil and cook the onion and garlic for 5 minutes until soft.
- Add the tomatoes, olives and capers, and simmer 10 minutes until slightly thickened.
- Nestle the fish into the sauce and simmer gently for 8 minutes until just cooked; serve over the rice with coriander.
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