1small sprig of fresh thyme or ½ teaspoon dried thyme
½teaspoondried Mexican oreganofinely crushed
2pickled jalapeño pepperssliced
1/3cuppimento stuffed oliveswhole or sliced
¼cupdry white wine
Salt and pepper to taste
Heat olive oil in a large frying pan over medium heat. Add onion and garlic and sauté for 2-3 minutes, until onion is slightly transparent. Stir in the chopped tomatoes and cover frying pan. Cook for 8 minutes to allow the tomatoes to release their juices.
Add bay leaf, thyme, oregano, jalapeño peppers, olives, capers, and white wine to the frying pan. Season with salt and pepper and keep cooking for 4 minutes to allow the
flavors to blend and the sauce to reduce.
Gently add the fish fillets, spoon some of the tomato sauce over them, and cover with lid again. Cook for about 5-6 minutes until fish is cooked.
Serve drizzled with olive oil alongside white rice, or overcooked pasta. Serve with crusty bread.
I just wanted to add that in Veracruz, Spanish olive oil is used when cooking this dish.