Cod Vera Cruz
Experience the vibrant, coastal flavors of Mexico with this Cod Vera Cruz recipe, a one-skillet wonder that brings together tender cod fillets simmered in a zesty tomato-based sauce. Bursting with the bold tang of green olives, brined capers, and pickled jalapeños, this dish is elevated with aromatic garlic, oregano, and a hint of fresh cilantro for garnish. Ready in just 40 minutes, it's a simple yet flavor-packed meal perfect for weeknights or entertaining. Serve with lime wedges for a refreshing, citrusy finish, and pair it with rice or crusty bread to soak up every drop of the rich, savory sauce. This easy, healthy recipe is a must-try for fans of seafood and Mexican cuisine alike!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) cod fillets
- 3 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 2 minced garlic cloves
- 4 chopped roma tomatoes
- 14 ounces canned diced tomatoes
- 0.5 cup (sliced) green olives
- 2 tablespoons (rinsed) brined capers
- 2 tablespoons (sliced) pickled jalapeños
- 1 teaspoon (dried) oregano
- 1 whole bay leaf
- 0.25 cup (chopped, for garnish) fresh cilantro
- 4 for serving lime wedges
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
Instructions
Pat the cod fillets dry with paper towels and season both sides with salt and black pepper. Set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped roma tomatoes, canned diced tomatoes (with their juices), dried oregano, and the bay leaf. Stir to combine and bring the mixture to a simmer.
Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the sliced green olives, capers, and pickled jalapeños. Taste the sauce and adjust seasoning with more salt and black pepper, if needed.
Gently nestle the cod fillets into the sauce, spooning some of the sauce over the top. Cover the skillet with a lid and cook for 8-10 minutes, or until the cod is opaque and flakes easily with a fork.
Remove the bay leaf and discard.
Garnish the dish with fresh chopped cilantro and serve with lime wedges on the side for a bright citrus finish.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6016 mg | 262% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.2 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 448 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4483 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
