Pan-Seared Fish Veracruz Style with Tomato and Olive Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

White fish fillets pan-seared and topped with a tangy Veracruz sauce featuring tomatoes, olives, and capers for a regional Mexican flair. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs white fish fillets (e.g. cod, tilapia), olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 white fish fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes per side until golden brown and cooked through. Remove fish and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, 3 minced garlic cloves, 1 diced small yellow onion, and 1 minced seeded jalapeño pepper. Sauté for 3-4 minutes until onion softens and garlic is fragrant.
  4. Step 4: Add 14 oz canned diced tomatoes, 1/3 cup sliced green olives, and 2 tbsp rinsed capers. Simmer the sauce for 8-10 minutes until slightly thickened.
  5. Step 5: Stir in 2 tbsp chopped fresh parsley, adjust seasoning with salt and pepper to taste.
  6. Step 6: Spoon the tomato-olive sauce over the fish fillets and serve immediately with lime wedges on the side.

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