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Ingredients

2 cups Roma tomatoes, seeded and diced ½ cup chopped pimento-stuffed olives ½ cup cilantro ¼ cup jalapeno pepper, seeded and diced 3 tablespoons lime juice 2 tablespoons capers ¼ cup all-purpose flour 4 (6 ounce) fillets sea bass salt to taste ground black pepper to taste 6 tablespoons extra-virgin olive oil ¼ cup chicken broth 2 cups sliced onion 1 tablespoon minced garlic 2 bay leaves 1 teaspoon dried thyme

Nutrition Info

340.1 calories carbohydrate: 20.9 g cholesterol: 69.8 mg fat: 13.4 g fiber: 3.4 g protein: 34.1 g saturatedFat: 1.9 g servingSize: - sodium: 604.4 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
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.
Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

4 fillets

A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.