The Baked Tilapia Veracruz is packed with flavors to savor - and best served with a Chalice of Stella Artois, of course.
4 ounces fresh or frozen tilapia fillets
4 cups cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, sliced
½ cup pitted green olives, coarsely chopped
¼ cup golden raisins
1 tablespoon capers, drained
1 tablespoon snipped fresh oregano
Kosher salt and ground black pepper
Chili powder (optional)
Snipped cilantro (optional)
Preheat oven to 350℉.
Cook tomatoes in olive oil over medium heat until softened (5-6 mins). Cook and stir for an additional 1 minute as you add in garlic.
Remove from the heat and add olives, raisins, capers, and oregano while continuing to stir.
Move onto a 2-quart baking dish.
Season thawed tilapia with salt and pepper before placing it on top of the vegetables you just prepared.
Bake until the fish begins to flake when tested with a fork (20-25 mins).
Sprinkle with chili powder, cilantro and lime wedges and serve!