Ingredients
Pescado a la Veracruzana
- 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
Instructions
Cook the fish
- 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.
- Add tomatoes, olives, capers, jalapeños, brine, bay leaf, oregano, half the salt, and pepper. Simmer 12–15 minutes until the tomatoes make a spoonable sauce.
- Season fish with remaining salt. Nestle fillets in the sauce, cover loosely, and bake until opaque and 145°F (63°C) at the thickest point, about 10–15 minutes. Finish with parsley and serve with rice.
Nutrition
Serving: 1filletCalories: 330kcal
Notes
Fish thickness changes the cooking time; use an instant-read thermometer. Refrigerate leftovers promptly and reheat gently until steaming.
