Vera Cruz Hake Hack

I am so grateful for Trader Joe’s frozen White Fish Vera Cruz. It’s a regular in our work night rotation.  I doctor it up with a few more chopped soft veggies, sprinkles of additional spices, a swig of alcohol, and serve it over couscous, Israeli couscous, rice, orzo pilaf, or even instant mashed potatoes. We have a tasty meal in about 30 minutes.

Tonight was not a work night, so I thought I’d use the bit of extra time that affords me to concoct a Vera Cruz version from scratch.  That was a really good idea.

3 ¼ lb hake filets (Trader Joe uses swai, but you can probably use any mild white fish)

1 plum tomato, or equivalent amount of other tomato, diced

small handful of leeks, white and green parts, sliced and cleaned

6 button mushrooms, chopped

½ small bell pepper, diced

¼ cup olive salad, chopped (You know, the marinated green olive, roasted pepper, and celery mixture you get at an Italian deli.)

splash of oil from the olive salad

8 – 10 capers in salt, rinsed and chopped

swig of vodka, sherry, or white wine

swig of white vinegar

smoked paprika

freshly grated nutmeg

garlic powder

crushed red pepper flakes

salt and pepper

olive oil

1 tablespoon water

chopped fresh parsley

Preheat oven to °425. I use my toaster oven.

Spread the chopped veggies in a glass pie plate. Season them generously with the oils, liquids, and spices. Bake for 10 -12 minutes.

In the meantime, spice the fish with salt, pepper, nutmeg, and smoked paprika.

When the timer for the veggies goes off, see if you’d like more sauce. If so, add a bit more water. Taste and correct the flavors as you like them. Nestle the fish among the saucy, softening vegetables. Continue to bake for 20 – 25 minutes, or until the fish is cooked through.

Be sure to have something elegantly carby under it to soak up the flavorful juice.