Popular Recipes Pescado a la Veracruzana (Veracruz-Style Fish)

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Pescado a la Veracruzana (Veracruz-Style Fish)

"Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish."

Ingredients :

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 2 pounds plum tomatoes, peeled, seeded, and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cup tomato puree
  • 1 teaspoon salt
  • 1 cube fish bouillon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • freshly ground black pepper to taste
  • 2 bay leaves
  • 20 pitted green olives
  • 2 tablespoons capers, rinsed
  • 1/4 cup butter
  • 8 large white fish fillets
  • 6 pickled banana peppers, sliced

Instructions :

Prep : 20M Cook : 8M Ready in : 1H
  • Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
  • Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
  • Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
  • Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Notes :

  • Substitute jalapeno pepper slices for the banana peppers if preferred.

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