“Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply served over rice with black beans. In this recipe, we bake sea bass in the sauce, yielding complex flavors with little effort. Any firm-fleshed white fish will work fine if sea bass is not available.”
Preheat oven to 400′ F (200′ C). Heat oil in a large saute pan over medium-high heat. Add onion, garlic, and jalapeno and cook for 5 minutes. Add tomato paste, chili, cumin, cinnamon, and coriander; cook just until well combined, about 30 seconds.
Stir in broth, tomatoes, olives, and raisins. Bring mixture to a simmer over medium heat and reduce to a sauce consistency, about 10-12 minutes. Season finished sauce with salt and pepper.
While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.
Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.
Carefully remove fish to a bed of rice. Spoon extra sauce on fish as desired. Serve hot.