DISHORA / RECIPES
Pescado a la
Veracruzana
When dinner needs to feel a little special without a complicated sauce, pescado a la Veracruzana is a lovely choice.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 4 fillets
4 6-oz firm white fish fillets (cod, red snapper, or sea bass)
1 tsp fine salt (divided)
0.5 tsp black pepper
2 tbsp olive oil
1 medium yellow onion (thinly sliced)
3 cloves garlic (minced)
1.5 lb ripe tomatoes (chopped)
0.5 cup green olives (pitted and halved)
2 tbsp capers (drained)
2 pickled jalapeños (sliced, plus 1 tbsp brine)
1 bay leaf
1 tsp dried oregano
2 tbsp fresh parsley (chopped)
DISHORA / RECIPES
Equipment
Large skillet with lid
Spatula
Food thermometer
DISHORA / RECIPES
First Step
Heat oven to 400°F (200°C). Warm olive oil in an oven-safe skillet over medium heat. Cook onion until soft, 5–6 minutes; add garlic for 30 seconds.
Visit the recipe for all instructions.