Pescado a la Veracruzana

Ingredients

4 cod fillets
2 Tbsp olive oil
¼ onion, diced
2 garlic cloves, diced
4 Roma tomatoes, diced
4 pickled jalapeño, diced
½ tsp dried oregano
1 bay leaf
½ cup olives, sliced
2 Tbsp capers, drained
Salt and pepper

Directions

1. Heat the olive oil in a large pan and add the onion and garlic. Stir for one minute and add the tomatoes.
2. Mash the tomatoes using a potato masher.
3. Add pickled jalapeños, oregano, bay leaf, olives, and capers. Let everything simmer for 2 minutes. If the sauce gets too thick, add a splash of water.
4. Season the fish with salt and pepper and lay on top of the tomato sauce. Spoon some of the sauce over the fish.
5. Cover and heat on medium-low until the fish is completely cooked, around 5 minutes.
6. Enjoy!