Pescado a la veracruzana: sea bream with tomato, olives and capers

Ingredients

For 1 serving

• Sea bream180 g
• Canned peeled tomatoes200 g
• Onion50 g
• Garlic1 clove
• Green olives6
• Capers8 g
• Pickled jalapeños1
• Bay leaves1 g
• Dried oregano1 pinch
• White rice55 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: fish,

Method

1. Bring a pan of water to the boil, salt it and cook the rice for the time on the packet, until tender; drain.
2. Meanwhile chop the onion and garlic. Heat the oil in a lidded frying pan over medium heat and fry them for 4 minutes, until the onion is translucent.
3. Add the tinned tomatoes crushed with a fork, the bay leaf, oregano and a pinch of salt and cook for 10 minutes, until the sauce thickens.
4. Add the olives, rinsed capers and sliced pickled jalapeños. Lightly salt the sea bream fillets, lay them skin side down in the sauce, cover and cook over medium-low heat for 8 minutes, until the flesh is white and flakes.
5. Remove the bay leaf and serve the fish with its sauce beside the rice.