Pescado a la Veracruzana (Veracruz-Style Fish) recipe

All Recipes World Cuisine Recipes Latin American Mexican

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
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
freshly ground black pepper to taste
2 bay leaves
20 pitted green olives
2 tablespoons capers, rinsed
¼ cup butter
8 large white fish fillets
6 pickled banana peppers, sliced

Nutrition Info

1348 calories
carbohydrate: 11 g
cholesterol: 561.8 mg
fat: 62.5 g
fiber: 3.2 g
protein: 176 g
saturatedFat: 12.3 g
servingSize: -
sodium: 1606.1 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Recipe Yield

8 servings

Recipe Note

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

Do you like the recipe? Share this tasty recipe!