Pescado a La Veracruzana

Ingredients

• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Bay leaves - 2
• Jalapeno - 1, seeded and chopped
• Capers - 2 tablespoons
• Green olives - 1/2 cup, pitted and sliced
• Tomatoes - 4, chopped
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• White fish fillets - 4

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the tomatoes, olives, capers, jalapeno, bay leaves, oregano, salt, and pepper. Cook for 10 minutes, stirring occasionally.
4. Add the fish fillets to the skillet and spoon some of the sauce over the top.
5. Cover the skillet and simmer for 15 minutes, or until the fish is cooked through.
6. Serve the fish hot, with the sauce spooned over the top.