Pescado a la Veracruzana

Method

1. 1 Rub salt and lemon juice onto the fish fillets and let them sit for 15 minutes to firm up the flesh.
2. 2 Sauté sliced onions and garlic in olive oil for 6 minutes until translucent.
3. 3 Add the peeled and chopped tomatoes along with the bay leaves, and cook for 15 minutes until the sauce reduces to two-thirds of its original volume.
4. 4 Adding green olives and capers is the Spanish touch that gives Veracruz sauce its distinctive character.
5. 5 Place the fish in the sauce, cover, and cook for 10 minutes over low heat, without flipping the fish to prevent it from breaking apart.

With an appliance

• Oven 45 min

  Replace step 5: Place the fish in the sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 10 minutes; do not flip the fish so that the fillets remain intact.