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Ingredientes
- 1 Tbsp. Oil
- 4 x Garlic cloves minced
- 1/2 c. Finely minced onion
- 2 lb Peeled tomatoes finely minced
- 1 x Green bell pepper cut into strips
- 1 tsp Salt
- 1/2 tsp Black pepper, freshly grnd
- 2 x Bay leaves
- 1 tsp Dry oregano
- 1/2 c. Minced green olives
- 1/4 c. Capers
- 6 x Fillets of sea bass - (about 4 ounce each) (or possibly other hard-fleshed fish)
- 2 Tbsp. Butter
- 6 x Canned chiles, gueros or possibly jalapenos for garnish
Direcciones
- Heat the oil in a large saucepan, add in the garlic and onion and saute/fry for 3 min. Add in the tomatoes and bring to a boil. Add in the bell pepper and stir for 2 min. Add in the salt, pepper, bay leaves, and oregano. When the mix returns to a boil, cover and cook over low heat for 8 min. Add in the olives and capers and cook another 5 min. Correct the seasonings and remove from the heat.
- Twenty min before serving, preheat the oven to 375 degrees. Rinse the fillets, pat dry, and sprinkle lightly with salt and pepper. Heat the butter in a large skillet, add in the fillets and brown lightly on both sides. Transfer to a greased baking dish and cover with the sauce. Cover the dish with aluminum foil and bake for 10 to 15 min. Garnish each fillet with a chile before serving.
- This recipe serves 6.
- Note: You can use a whole fish if you prefer, but you will need to increase the baking time.
- Comments: This famous dish combines chiles and tomatoes from the New World with the very Spanish addition of capers and olives. It is traditionally served with a scoop of white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 96 | 41% |
| Total Fat 10.78g | 13% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.06g | |
| Cholesterol 63mg | 21% |
| Sodium 853mg | 36% |
| Potassium 722mg | 21% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.63g | 3% |
| Protein 25.7g | 41% |
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