Veracruz Fish with Tomatoes and Olives
- 36 mintotal time
- $3.68£2.44a serving
- 524495calories
- 3433 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
White fish gently poached in a Mexican-style fresh tomato, olive, garlic and oregano sauce, served with rice.
Ingredients
Serves 4.
- 1.25 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 5 tomatoes, chopped
- 1 yellow onion, sliced
- 3 garlic cloves, sliced
- 2 oz pitted Kalamata olives, halved
- 1½ cups long-grain white rice
- ½ bunch parsley, chopped
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 bay leave
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, heat the olive oil in a large, deep frying pan that has a lid on medium heat. Cook the yellow onion for 5 minutes until soft, then add the garlic, dried oregano and dried thyme and cook for 1 minute.
- Add the tomato, olives, bay leaves and ½ cup (120 ml) of water and simmer for 8 minutes, stirring now and then, until the tomatoes have broken down into a chunky sauce. Season with salt and black pepper.
- Pat the fish dry, season and nestle it into the sauce, spooning some sauce over the top. Wash your hands after handling the raw fish. Cover and simmer gently for 6–8 minutes, until the fish is opaque and flakes easily (145°F).
- Remove the bay leaf, scatter with the parsley and serve with the rice.
Leftovers: Keeps in the fridge for 1 day; reheat gently until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 600 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 5 tomatoes, chopped
- 1 onion, sliced
- 3 garlic cloves, sliced
- 60 g pitted Kalamata olives, halved
- 300 g long-grain rice
- ½ bunch parsley, chopped
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 bay leave
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, heat the olive oil in a large, deep frying pan that has a lid on medium heat. Cook the onion for 5 minutes until soft, then add the garlic, dried oregano and dried thyme and cook for 1 minute.
- Add the tomato, olives, bay leaves and 120 ml of water and simmer for 8 minutes, stirring now and then, until the tomatoes have broken down into a chunky sauce. Season with salt and black pepper.
- Pat the fish dry, season and nestle it into the sauce, spooning some sauce over the top. Wash your hands after handling the raw fish. Cover and simmer gently for 6–8 minutes, until the fish is opaque and flakes easily (63°C).
- Remove the bay leaf, scatter with the parsley and serve with the rice.
Leftovers: Keeps in the fridge for 1 day; reheat gently until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 524 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 72 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 209 mg |
| Calories | 495 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 72 g |
| Fat | 10 g |
| Fibre | 4 g |
| Sodium | 344 mg |
Worked out from the ingredients, 448 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.68 a serving in the US (range $2.82–$4.88) and £2.44 in the UK (range £1.87–£3.23). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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