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Ingredients

• 4-5 tbsp extra virgin olive oil
• 3 shallots, finely chopped
• 3 cloves garlic, sliced
• 4 pickled jalapeo peppers, chopped
• 2 fresh bay leaves
• small handful oregano, leaves only, coarsely chopped
• 2 cans plum tomatoes, drained and coarsely chopped
• 10 large pimiento-stuffed green olives, coarsely chopped
• 2 tbsp salted capers, rinsed
• 1 cinnamon stick
• 4 fillets sea bass
• steamed basmati rice, to serve
• 2 tbsp chopped parsley

Description

Thomasina Miers Combines Tangy Capers, Olives And Fiery Jalapenos With A Sweet Tomato Sauce For This Traditional Mexican Fish Dish

UK TV