Pescado a la Veracruzana

Mely Martinez’s selected Pescado a la Veracruzana uses supplied tilapia fillets in a tomato sauce with white onion, garlic, herbs, pickled jalapeños, pimento-stuffed olives, capers and dry white wine. Her Mexican version is served with selected ready white rice and crusty bread.

Olive oil heats in a large skillet over medium heat. The supplied diced white onion and finely chopped garlic sauté for two to three minutes until the onion becomes slightly transparent. Supplied diced Roma tomatoes are stirred in, and the pan is covered for eight minutes to release their juices.

Bay leaf, the selected fresh thyme sprig, supplied crushed dried Mexican oregano, sliced pickled jalapeños, whole pimento-stuffed olives, drained capers and dry white wine join the sauce. Salt and black pepper season it, and it cooks for four minutes to blend the flavours and reduce.

The supplied tilapia fillets go into the same skillet. Some tomato sauce is spooned over them before the lid is replaced for about five to six minutes. A fork is gently twisted into the fish and lifted to check whether it flakes easily without resistance.

The fish is served with a drizzle of olive oil. The selected accompaniments are ready white rice and crusty bread. Martinez identifies this Veracruz-style food with Mexico.