Pescado a la Veracruzana — Mexican Fish with Olives and Capers

Score an X on the top of each tomato, place them in boiling water for 30 seconds, then transfer them to ice water and slip off the skins. Cut them into large dice; keep the juices from the seeds, as they provide liquid for the sauce. Slice the onion into fan-shaped wedges, cut the chile into rings, and slice the garlic.

Add the tomatoes, bay leaf, thyme, and cinnamon stick. Cook over medium-low heat until the sauce thickens and oil rises to the surface. When you tilt the skillet, there should be no watery pool. Remove the cinnamon stick and bay leaf at this point.

Coarsely chop the green olives and add them to the sauce with the capers and chile rings. Cook for 3 minutes. Grind in the black pepper and taste; the olives and capers are already salty, so you may not need any extra salt. If needed, add it in 1 g increments.

Preheat the oven to 190°C / 375°F. Spread half the sauce in a baking dish, arrange the fillets in a single layer on top, and spoon the remaining sauce over them. Insert a fork into the thickest part of a fillet and gently twist; it is ready when the flesh flakes apart. Sprinkle with chopped parsley and serve hot.