Sea Bass Veracruz

By Genevieve Johns Seivert

5.0 / 5

30min

15min

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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
to taste salt
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