Veracruz-Style Tilapia

Name: Veracruz-Style Tilapia
Cuisine: Mexican
Ingredients: 4 cloves garlic, thinly sliced; 1⅔ cups (285 g) cherry tomatoes, halved; 3 tablespoons olive oil; ½ cup (120 ml) dry white wine; ½ cup (50 g) sliced pickled jalapeños, homemade or store-bought (optional); ¼ cup (40 g) capers; ½ cup (70 g) pitted green olives, sliced; 1 teaspoon dried Mexican oregano; 1 teaspoon chile-lime seasoning, such as Tajín Clásico, plus more for serving; 1 teaspoon chile-lime seasoning, such as Tajín Clásico, plus more for serving; 4 tilapia fillets, ¼ lb (115 g) each; Lemon wedges, for serving; Sea salt; Fresh cilantro leaves, for garnish (optional)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

If I need to make an easy fish dish during the Lenten season, this is it. It is beyond flavorful and takes little more than a half hour to assemble and bake. More than likely I have all the ingredients on hand, and it’s just a matter of purchasing fresh fish.

Ingredients

3 tablespoons olive oil
1⅔ cups (285 g) cherry tomatoes, halved

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free
Easter

Method

Preheat the oven to 350°F (180°C).

In a large frying pan over medium heat, warm 2 tablespoons of the oil. Add the tomatoes and cook, stirring occasionally, until softened and the skins begin to split, 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minut