Barramundi Veracruzana

• From: National Fisheries Institute

Ingredients

• 4 Barramundi fillets

• Marinade4 Tbs fresh lime juice

• 3 cloves garlic (minced)

• 3/4 cup olive oil

• 2 dried bay leaves

• 1 tsp dried oregano

• 1/2 tsp kosher salt

• 1 dash fresh black pepper

• Tomato Sauce3/4 cup olive oil

• 8 cloves garlic (3 whole, 5 minced)

• 2 cups onion (finely chopped)

• 2 large ripe tomatoes (finely chopped)

• 3/4 cup Spanish olives (finely chop half, coarsely chop half)

• 1/4 cup capers

• 6 fresh bay leaves (or 3 dried)

• 1 tsp dried oregano

• 2-3 sprigs each fresh thyme and marjoram (or 1 tsp. dried)

• 1/2 tsp freshly ground black pepper; salt to taste

• 4 oz roughly chopped canned jalapeño

• 1 cup frozen corn

A sauce including jalapeños, Spanish olive, and garlic bring a bit of heat to the Barramundi fillets.

Directions

• Sauce:Heat oil in saucepan over medium heat. Gently brown 3 whole garlic cloves and discard. Add oregano, minced garlic and onion and cook until translucent. Add tomatoes, olives, capers, bay leaves, thyme, marjoram, salt, pepper and jalapeño. Simmer 2 hours, stirring occasionally, until sauce is thick. Remove from heat and set aside.
• Fish:While sauce simmers, place fish in a single layer in a large baking dish. Chop marinade ingredients in a food processor and pour over fish. Cover and refrigerate 1 hour. Preheat oven to 425° F.
• Remove fish from marinade and place in a single layer in a clean baking dish. Bake until fish is just done, about 12-15 minutes. Avoid overcooking.
• Re-heat sauce, if necessary and place a thin layer on a serving platter. Arrange fish on top and cover with remaining sauce.