Veracruz sea bass

Thomasina Miers combines tangy capers, olives and fiery jalapenos with a sweet tomato sauce for this traditional Mexican fish dish
By Thomasina Miers
Veracruz sea bass
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4-5 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, sliced
  • 4 pickled jalapeƱo peppers, chopped
  • 2 fresh bay leaves
  • small handful oregano, leaves only, coarsely chopped
  • 2 cans plum tomatoes, drained and coarsely chopped
  • 10 large pimiento-stuffed green olives, coarsely chopped
  • 2 tbsp salted capers, rinsed
  • 1 cinnamon stick
  • 4 fillets sea bass
  • steamed basmati rice, to serve
  • 2 tbsp chopped parsley


1. Heat half the olive oil in a heavy-based frying pan and gently fry the shallots until translucent. Add the garlic, jalapenos, bay leaves and oregano and fry for another few minutes. Add the diced tomatoes, olives, capers and cinnamon and cook for another 10 minutes until the tomatoes have dissolved a little into the sauce. Season with salt and freshly ground pepper.

2. Season the sea bass with plenty of salt and pepper and grill over a char-grill or gently fry the fillets on each side until the skin is crispy and the fish is just cooked through.

3. To serve, put some steamed rice on each plate, top with a sea bass fillet, spoon over some of the sauce and sprinkle with the chopped parsley.

Rate This Recipe