Mexican · main

Cod Veracruz with Tomatoes and Olives

Cod Veracruz with Tomatoes and Olives reads sourness 5.7, citrus 5.5 and salinity 4.3 on Palate's 0–10 flavor X-ray — a Mexican main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.9 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 4.3 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Sourness 5.7 · Citrus 5.5 · Salinity 4.3 · Richness 4.0 · Allium 3.8 · Umami 3.5 · Herbaceous 2.7 · Marine & Briny 2.5 · Heat 2.4 · Sweetness 2.0 · Fruity 2.0 · Warm Spice 1.4 · Floral 1.0 · Bitterness 1.0 · Nutty 1.0 · Earthy 0.9

What's in it (14)

• cod fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 41 g
• white onion — 110 g
• garlic — 12 g
• tomatoes — 794 g
• pimento — 118 g
• capers — 30 g
• pickled jalapeño — 30 g
• bay — 2 g
• dried leaf oregano — 1 g
• cilantro — 7 g
• lime — 65 g

Time & effort: about 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 120.2 kcal, 23.1 g protein, 1.1 g fat, 3.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the cod fillets dry and season all over with 1/2 tsp of the salt and the pepper. Set aside at room temperature while you build the sauce.
2. Heat 2 tbsp of the olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
3. Add the garlic and cook, stirring, until fragrant, 30-45 seconds.
4. Add the crushed tomatoes, olives, capers, jalapenos and their brine, bay leaf, oregano, and the remaining 1/2 tsp salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 8-10 minutes.
5. Nestle the seasoned cod fillets into the sauce in a single layer, spooning some sauce over the top of each fillet.
6. Cover and simmer gently, so the sauce barely bubbles around the fish, until the cod is opaque throughout and flakes easily with a fork and reaches 145F at the thickest point, 8-10 minutes.
7. Remove the skillet from the heat and discard the bay leaf. Drizzle with the remaining 1 tbsp olive oil.
8. Scatter with the cilantro and serve directly from the skillet, with lime wedges alongside.

Dishes with a similar flavor shape

• Ceviche Mexicana — Mexican
• Amêijoas à Bulhão Pato — Portuguese
• Cou-Cou and Flying Fish — Barbadian
• Goan Fish Curry — Indian
• Souvlaki — Greek

Keep reading: what sourness, citrus, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.