Veracruz-Style Cod in Tomato, Olive and Caper Sauce
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Ingredients
- 600 g cod loins
- 400 g plum tomatoes
- 50 g green olives, pitted
- 1 tbsp capers
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 34.2 g
- Carbohydrate
- 65 g
- of which sugars
- 5.4 g
- Fat
- 10.7 g
- of which saturates
- 1.7 g
- Fibre
- 3.1 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Fry the onion and garlic cloves in the olive oil for 5 minutes until soft.
- 3
Add the plum tomatoes, green olives and capers, then simmer for 12 minutes until thickened.
- 4
Nestle the cod loins into the sauce, cover and cook for 10-12 minutes until the fish is cooked through and flakes easily.
- 5
Serve the cod and sauce with the rice.
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