As many of you have heard by now, my husband and I are getting ready to expect our first child in September. One of my favorite aspects of being pregnant is that each week I find out how big the baby is growing in relation to a certain food. What once started out the size of a poppy seed has grown to be a lentil, blueberry, raspberry and this week: a green olive. Today’s green olive recipe is a childhood favorite. My mom would prepare this quick and easy Veracruz-style fish dish regularly. I’ve always loved the soft texture of the fish combined with the tangy olives, lime and capers. Now that I’m pregnant, I can’t seem to get enough sour and salty so this dish is quite timely.
A friend of mine suggested I post a recipe each week featuring the ingredient that matches the size of my baby. I’m not sure what is more daunting: the fact that I will eventually have to create a canteloupe recipe or the fact that I’ll be carrying something the size of a melon! Come to think of it – I’m pretty excited that melons should be in season around that time.
So today’s recipe is in honor of my little olive. Tomorrow my olive will be changing into something bigger and better but for today, it is still my little olive.
Your fork is waiting.
This green olive recipe is a childhood favorite. My mom would prepare this quick and easy Veracruz-style fish dish regularly.
- 4-6 white fish filets (tilapia, cod, halibut, snapper, etc.)
- 2 limes
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 small can diced tomatoes
- 1/2 c green olives sliced
- 1/4 c capers drained and chopped
- 1/4 c parsley chopped
Pre-heat oven to 350 degrees.
Place fish in a large glass baking dish and squeeze juice of one lime all over the fish. Season with salt and pepper, turning the fish to make sure both sides are evenly coated.
Pour diced tomatoes, olives, capers and half of the parsley on top of the fish.
Bake in oven for 20-25 minutes or until fish flakes with a fork.
Garnish with remaining half of parsley and lime wedges.
Good source of vitamin C.