Pescado Veracruz with Olive Ragout, Burst Tomatoes, and Basmati Rice
Pescado Veracruz with Olive Ragout, Burst Tomatoes, and Basmati Rice
Bright, briny fish is paired with a savory olive ragout, burst tomatoes, and fluffy basmati rice for a vibrant, Mediterranean-inspired dinner.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 12 ounce Cod Fillets
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 ounce Green Olives
- 1 ounce Mixed Olives
- ¼ ounce Parsley
- 1 unit Roma Tomato
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Olive Oil
- box Pepper
- box Salt
PDF
DifficultyEasy
Total Time30m
Calories467
Protein37g
Carbs49g
Fat12g
Tags:
Gluten-freeProtein SmartCalorie SmartLow SugarEat First
⚠️Allergens:
🐟FishSwaps and substitutions
For a non-fish option, swap the cod for firm tofu or chickpeas; both hold up well with the same bold, Mediterranean-style flavors. If you avoid alliums, use extra parsley and a pinch of asafoetida or fennel seed instead of onion and garlic.
What to serve with it
Serve with a crisp green salad, cucumber ribbons, or simply extra lemon on the side to brighten the briny tomato-and-olive flavors. Warm tortillas or crusty gluten-free bread also work well for soaking up the savory juices.
