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.
🔗 Recipe adapted from AllRecipes
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 purée; 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.
🍷 Perfect Pairings
Complete your meal with these
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