Time: 40 min.
Complexity: easily
Servings: 4

White fish, such as sea bass or snapper, work best for this recipe. Place the fillet on a baking sheet atop hand-mashed canned tomatoes mixed with olives and pickled chili peppers and bake until done. Serve the finished fish with the sauce over fragrant rice with fried onions and cilantro. Bake the fish while the rice is cooking, and the whole dish will be ready in just half an hour. A great idea for a quick and delicious dinner after a long day at work.

Ingredients:

• 1/4 cup olive oil
• Half a white onion, diced
• 1 tbsp chopped cilantro stems + 1/4 cup chopped leaves
• 1 cup long-grain white rice
• 1 can (400 g) of canned cherry tomatoes
• 1/3 cup olives with pimento peppers (about 20), coarsely chopped
• 2 cloves garlic, crushed
• 1 cup whole pickled jalapeno peppers with carrots
• 4 snapper or sea bass fillets (approximately 170 g each)
• 0.5 tsp chili powder
• Lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sea ​​bass, long-grain rice, jalapeno pepper, olive, pimento pepper, cherry tomatoes, lime, cilantro

We recommend

Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3-4 minutes. Add the rice and toss to coat.
Step 3
• Add 1.5 liters of water, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper and bring to a boil. Cover and reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
Step 4
• Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
Step 5
• Meanwhile, place the tomatoes and their juices in a 22x32 cm baking dish and mash them with your hands. Stir in the remaining 3 tablespoons of olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.
Step 6
• Slice 1 pickled jalapeño and add it to the sauce. Sprinkle the fish with salt, black pepper, and ground chili pepper. Place the fish skin-side down in the pan and spoon some sauce over it.
Step 7
• Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates.
Step 8
• Serve with lime wedges and the remaining pickled jalapeños and carrots.

Votes: 1