Name: Black Bream Veracruz
Yield: Serves 4
Cuisine: Mexico
Ingredients: 750 g sea bream, scaled, gutted and degilled; 1 large Spanish onion, peeled; a bunch of coriander, not too large; fish and to finish; 1 fresh jalapeño chile or 2 tablespoons jarred jalapeños; 3 large, ripe vine tomatoes; 2 fat garlic cloves, peeled and thinly sliced; 3 tablespoons olive oil, plus more for the; flaked sea salt; juice of ½ lime; 10 green olives, pitted; 1 teaspoon capers, drained; 20 g flaked almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Toes in sand, I first ate this on the Pacific side of Mexico. After endless glasses of cold beer mixed with lime juice and salt, and under scant protection from the sun, I had lost most of my pocket dollars at backgammon to a German tourist. Tipsy and secretly annoyed, this dish cheered me up no end. It is easy to prepare and also a good treatment for bass, huss and conger eel.

Ingredients

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Ingredients

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