Cod Veracruz
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Pan-seared cod simmered in a tomato-olive sauce with garlic and lime, inspired by Mexican flavors. Serve with rice for a complete meal.
Ingredients
- 2 tbsp vegetable oil
- 4 cod fillet
- 1 medium onion chopped
- 1 clove garlic finely chopped
- 1 can whole peeled tomatoes undrained
- 1/2 cup pimento-stuffed olives halved
- 2 tbsp Knorr Reduced Sodium Chicken flavor Bouillon
- 1 tbsp lime juice
- 2 tbsp fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 1.27 mg
- Magnesium: 21.4 mg
- Phosphorus: 118 mg
- Potassium: 343 mg
- Zinc: 0.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 4 cod fillet
- 2 tbsp Knorr Reduced Sodium Chicken flavor Bouillon
- 1 tbsp lime juice
Prepare
- Chop 1 medium onion
- 1 clove garlic, finely chopped
- 1 can whole peeled tomatoes, undrained
- Halve 1/2 cup pimento-stuffed olives
- Chop 2 tbsp fresh cilantro
Let's Cook
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Step 1.
Heat 1 tablespoon oil in a large, deep nonstick skillet over medium-high heat.
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Step 2.
Cook cod about 4 minutes until golden, turning once. Remove and set aside.
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Step 3.
Heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally.
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Step 4.
Add garlic and cook about 30 seconds.
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Step 5.
Add tomatoes, breaking up with a spoon. Stir in olives and Knorr Reduced Sodium Chicken flavor Bouillon.
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Step 6.
Return cod to skillet and bring to a boil.
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Step 7.
Reduce heat and simmer covered about 4 minutes or until fish flakes with a fork.
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Step 8.
Stir in lime juice.
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Step 9.
Garnish with cilantro and serve with hot cooked rice.