Veracruz Fish with Brown Rice

Rinse the brown rice under cold water and drain it. Leave it to soak in water for 10 minutes.
Drain it again and place it in a small saucepan, adding the water for rice, and a pinch of salt. Bring the water to a boil.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 20 minutes or until the rice is cooked and tender. Fluff with a fork and keep warm.
Heat half the oil in a saucepan over medium heat and add the onion and minced garlic. Fry until the onion becomes translucent, about 3-4 minutes.
Stir in the tomatoes, red pepper, capers, dried oregano, water, and season with salt and pepper. Lower the heat and let simmer for 7 minutes.
While the sauce is cooking, season the fish fillet with salt and pepper on both sides, heat the remaining oil in a pan, and fry over medium heat for around 3 minutes on each side.
Carefully transfer the fish to a serving plate, spoon the Veracruz-style sauce over the fish, and serve with the brown rice.

Ingredients