Pescado a la Veracruzana

Fillets of white fish baked in a bright Veracruz tomato sauce of olives, capers and pickled jalapeños.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 skinless sea bass or cod fillets, about 160g each
  • Juice of 2 limes
  • 1 tsp fine salt
  • 3 tbsp olive oil
  • 1 white onion, thinly sliced
  • 4 cloves garlic, crushed
  • 700g ripe tomatoes, chopped, or 2 x 400g tins chopped tomatoes
  • 50g pimento-stuffed green olives, halved
  • 2 tbsp capers, drained
  • 2 to 3 pickled jalapeños, sliced
  • 2 bay leaves
  • 1 tsp dried oregano
  • Small bunch fresh flat-leaf parsley, chopped
  • Cooked rice, to serve

Method

  1. Season the fish with the lime juice and half the salt and leave for 15 minutes.

  2. Heat the oil in a wide, deep pan and soften the onion for 6 minutes. Add the garlic and cook for 1 minute.

  3. Add the tomatoes, bay leaves, oregano and remaining salt and simmer for 12 minutes until thickened.

  4. Stir in the olives, capers and pickled jalapeños.

  5. Nestle the fish into the sauce, spoon some over the top, cover and cook gently for 8 to 10 minutes until just cooked through.

  6. Scatter with parsley and serve with rice.