Baked Fish with Tomato Olive Sauce
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 white onion, diced
- 1 tablespoon minced cilantro stems, plus 1/4 cup chopped leaves
- 1 cup long-grain white rice
- Kosher salt and freshly ground pepper
- 1 14-ounce can cherry tomatoes
- 1/3 cup pimiento-stuffed olives (about 20), roughly chopped
- 2 cloves garlic, minced
- 1 cup whole pickled jalapeños with carrots
- 4 snapper or sea bass fillets (about 6 ounces each)
- 1/2 teaspoon chili powder
- Lime wedges, for serving
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