Veracruzana Fish

• 800 g white fish
• 1 large onion
• 2 large tomatoes
• 2 tablespoons olive oil
• 50 g olives
• 2 tablespoons capers
• 3 canned jalapeno peppers
• 1 lemon
• 1/2 cup water
• 2 tablespoons chopped parsley or 2 tablespoons cilantro
• salt and pepper

1. Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and saute onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approximately 10 minutes or until thickened. Season with salt and pepper and reserve the sauce.
2. Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and 1/2 cup of water to prevent the sauce becomes too dry.
3. Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets).
4. Serve fillets with a good amount of sauce and spread cilantro or parsley.

white fish, onion, tomatoes, olive oil, olives, capers, jalapeno peppers, lemon, water, parsley, salt

Taken from www.food.com/recipe/veracruzana-fish-366982 (may not work)