Fish Veracruz style

Name: Fish Veracruz style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexico
Ingredients: 4 White fish fillets (red snapper or hake); 1 Lime; 1 Onion; 3 cloves garlic; 5 Tomatoes; 60 g Green olives; 2 tbsp Capers; 3 Pickled jalapeños; 2 Bay leaves; 1 tsp Dried oregano; 2 tbsp Chopped parsley; 4 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

From the port of Veracruz: white fish simmered in a tomato sauce with olives, capers, pickled jalapeños and herbs.

40 min15 prep · 25 cook
EasyDifficulty
310 kcalper serving

Ingredients

4 servings

White fish fillets (red snapper or hake)4
Lime1
Onion1
garlic3 cloves
Tomatoes5
Green olives60 g
Capers2 tbsp
Pickled jalapeños3
Bay leaves2
Dried oregano1 tsp
Chopped parsley2 tbsp
Olive oil4 tbsp
Saltto taste
Black pepperto taste

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Steps

1
Season the fish with salt and lime juice and leave it while you make the sauce.
2
Fry the sliced onion and garlic in the oil until soft.
3
Add the chopped tomatoes, bay leaves and oregano and cook until saucy.
4
Stir in the olives, capers and sliced jalapeños and season.
5
Lay the fish in the sauce, spoon some over, cover and simmer until it flakes.
6
Sprinkle with parsley and serve with white rice.

Tips and questions

Which fish is best?: Red snapper is traditional, but hake, cod, sea bass or grouper all work. Choose thick fillets so they stay juicy.
Can I make the sauce ahead?: Yes, it keeps 3 days in the fridge and freezes well. Reheat it and cook the fish in it just before serving.

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Fish Veracruz style

Ingredients

Steps

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