Rock Cod Veracruz with Red Chili Stuffed Olives
4 large rock cod (or any mild fish) fillets, approximately 1.5 lbs, (1/2-inch thick)
1/4 cup fresh lime juice
finely ground sea salt
1/3 cup UP extra virgin olive oil
2 larges eggs whisked
1 cup unbleached flour
2 tablespoons Baklouti Olive Oil
2 tablespoons Olive Wood Smoked Olive Oil
1 large onion, thinly sliced
4 garlic cloves minced
28-ounce can diced tomatoes
1 bay leaf
1 teaspoon dried Mexican oregano
3 tablespoons roughly chopped flat leaf parsley
1 cup sliced Gordal Olives stuffed with Red Chili
1/4 cup capers, drained and rinsed
1/4 cup sliced green onions
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of UP extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.