Sea Bass Veracruz

• 2 cups Roma tomatoes, seeded and diced
• 1/2 cup chopped pimento-stuffed olives
• 1/2 cup cilantro
• 1/4 cup jalapeno pepper, seeded and diced
• 3 tablespoons lime juice
• 2 tablespoons capers
• 1/4 cup all-purpose flour
• 4 (6 ounce) fillets sea bass
• salt to taste
• ground black pepper to taste
• 6 tablespoons extra-virgin olive oil
• 1/4 cup chicken broth
• 2 cups sliced onion
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon dried thyme

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
3. Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
4. Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
5. Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
6. Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

tomatoes, olives, cilantro, jalapeno pepper, lime juice, capers, allpurpose, bass, salt, ground black pepper, extravirgin olive oil, chicken broth, onion, garlic, bay leaves, thyme

Taken from www.allrecipes.com/recipe/266524/sea-bass-veracruz/ (may not work)