All Recipes Best Recipe World Cuisine Recipes Latin American Mexican

Ingredients

1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, diced 2 pounds plum tomatoes, peeled, seeded, and chopped 1 red bell pepper, seeded and chopped 1 cup tomato puree 1 teaspoon salt 1 cube fish bouillon ½ teaspoon dried oregano ¼ teaspoon ground cinnamon freshly ground black pepper to taste 2 bay leaves 20 pitted green olives 2 tablespoons capers, rinsed ¼ cup butter 8 large white fish fillets 6 pickled banana peppers, sliced

Nutrition Info

1348 calories carbohydrate: 11 g cholesterol: 561.8 mg fat: 62.5 g fiber: 3.2 g protein: 176 g saturatedFat: 12.3 g servingSize: - sodium: 1606.1 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper, simmer until softened, about 5 minutes. Stir in tomato puree, cook for 3 to 5 minutes.
Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers, simmer for 5 minutes. Remove sauce from heat.
Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper, cook in the hot butter until browned, 1 to 2 minutes per side.
Lay fish fillets in the baking dish in a single layer, cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

8 servings

Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish.