Rock Cod Veracruzana
Photo: Annabelle Breakey; Styling: Robyn Valarik
Traditionally made with red snapper (huachinango), which is now endangered, this dish is delicious with plentiful rock cod–aka Pacific snapper–instead. Serve with rice (start it before the fish).
Wine Pairing: A lively Italian variety like Enotria 2012 Dolcetto (Mendocino County; $19). The wine’s bright acidity and juicy red berry and plum fruit sync up with the tomatoes here, while the olives and capers pull out a touch of herbal brininess in the wine.
This recipe, and others like it, can be found in the article “35 Quick and Easy Dinners You Can Make This Winter.”
How to Make It
Step 1
1
Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
Step 2
2
To pan, add garlic, olives, capers, juices from tomato can, sugar, cinnamon, and wine. Simmer sauce, uncovered and stirring occasionally, until reduced slightly, 3 minutes. Stir in tomatoes, remaining 1 tbsp. oregano, and chile.
Step 3
3
Slip fish into sauce and spoon some sauce on top. Reduce heat to medium-low, cover pan, and cook just until fish is opaque throughout, 8 to 10 minutes. Drizzle lime juice over fish and sauce.
Step 4
4
Serve fish over rice. Spoon on sauce, drizzle with remaining oil, sprinkle with parsley, and add a lime slice.
Ingredients
3 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and thinly sliced
2 tablespoons chopped fresh oregano leaves, divided
3 or 4 small bay leaves
2 garlic cloves
3/4 cup small pimiento-stuffed green olives
1 or 2 jalapeño chiles
1 tablespoon brine-packed capers, drained, and chopped if large
1 can (14.5 oz.) good-quality diced tomatoes, such as Muir Glen
2 teaspoons sugar
1/8 teaspoon cinnamon
1/2 cup dry white wine
4 small or 2 large rock cod (Pacific snapper) fillets (1 to 1 1/2 lbs. total)
1 tablespoon fresh lime juice, plus several lime slices
1 tablespoon chopped flat-leaf parsley
Cooked white rice
Directions
Step 1
1
Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
Step 2
2
To pan, add garlic, olives, capers, juices from tomato can, sugar, cinnamon, and wine. Simmer sauce, uncovered and stirring occasionally, until reduced slightly, 3 minutes. Stir in tomatoes, remaining 1 tbsp. oregano, and chile.
Step 3
3
Slip fish into sauce and spoon some sauce on top. Reduce heat to medium-low, cover pan, and cook just until fish is opaque throughout, 8 to 10 minutes. Drizzle lime juice over fish and sauce.
Step 4
4
Serve fish over rice. Spoon on sauce, drizzle with remaining oil, sprinkle with parsley, and add a lime slice.
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