mexican

Fish Veracruz Style with Olives and Capers

This simmered dish pairs white fish fillet with green olives, sliced, capers, drained and diced tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety High protein Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

65 g Carbohydrates

22 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

207g white fish fillet (cod or tilapia) 207 kcal
228g diced tomatoes (canned or fresh) 41 kcal
21g green olives, sliced 30 kcal
10g capers, drained 2 kcal
72g white onion, sliced 29 kcal
6g garlic, minced 9 kcal
12g olive oil 106 kcal
62g chicken broth, low sodium 4 kcal
4 piece (96g) corn tortillas 209 kcal
15g lime juice 5 kcal
1g dried oregano 3 kcal
1g black pepper 3 kcal

Cooking instructions

white fish fillet (cod or tilapia)black pepper
Pat fish dry and season with salt and black pepper.
white oniongarlicolive oil
Heat oil in a skillet over medium heat. Add onion and cook 3 minutes; add garlic for 30 seconds.
diced tomatoes (canned or fresh)caperschicken brothdried oregano
Stir in tomatoes, capers, olives, oregano, and broth. Simmer 6 to 8 minutes until saucy.
white fish fillet (cod or tilapia)
Nestle fish into the sauce, cover, and cook 6 to 9 minutes until fish flakes easily.
lime juice
Stir in lime juice and taste for salt.
white fish fillet (cod or tilapia)corn tortillas
Serve with warm corn tortillas, spooning sauce over the fish.