Pescado Veracruzano

Main Dish , Microwave/Oven Bag , Seafood

This tasty fish dish in the style of Veracruz, Mexico is light but full of flavor.

Serves 3 to 4

1 lb of snapper, sole, tilapia or other white fish filets
4 garlic cloves minced
1 cup of pitted manzanilla, castelvetrano, or green olives halved
Salt and freshly ground black pepper
3 tablespoons of olive oil
¼ cup sliced pickled jalapeños
1 small onion chopped
1½ cups canned crushed tomatoes with juice
1 bay leaf
1 teaspoon dried oregano
2 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bags

Coat both sides of the fish filets with the salt, pepper and oregano. Split the filets evenly into two Ready. Chef. Go!® cooking bags. This recipe can be cooked in one Ready. Chef. Go!® cooking bag; this extends the cooking time by a small amount.

If using one bag, add the rest of the ingredients on top of the filets in the Ready. Chef. Go!® cooking bag. If using two bags, evenly parse the ingredients on top of the filets in both bags. Seal the Ready. Chef. Go!® cooking bags.

If using two bags, microwave each bag at full power for 3 ½ to 4 minutes or bake in the oven for 20 to 25 minutes at 350º F (both bags can be cooked at the same time in the oven).

If using one bag, microwave the bag at full power for 5 minutes or bake in the oven for 25 to 30 minutes at 350º F.