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Pescado a la Veracruzana, or Veracruz-Style Fish, is a savory dish that will blow your tastebuds away. It’s not very spicy with delicious bites of olive and briny capers. Enjoy! By Mama Maggie’s Kitchen
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5 from 6 votes

Pescado a la Veracruzana (Veracruz-Style Fish)

Pescado a la Veracruzana, or Veracruz-Style Fish, is a yummy dish that will add tons of flavor to your next meal. Not too spicy and absolutely delicious. Enjoy!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Seafood
Cuisine: Mexican
Servings: 4
Calories: 277kcal


  • 2 tablespoons olive oil
  • ¼ onion finely diced
  • 2 garlic clove finely diced
  • 6 Roma tomatoes diced (or 1 can stewed tomatoes)
  • 4 pickled jalapeño finely diced
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • ½ cup olives sliced
  • 2 tablespoons capers drained
  • 4 tilapia fillets
  • Salt and pepper


  • Preheat oven 350 F degrees.
  • Heat the olive oil in a large pan.
  • Add the onion and garlic.
  • Stir for one minute.
  • Add the tomatoes.
  • Mash the tomatoes using a potato masher. If using canned tomatoes, skip this step.
  • Add pickled jalapeños, oregano, bay leaf, olives, and capers.
  • Let everything simmer for 2 minutes.
  • If the sauce becomes too thick, add a splash of water to thin it out.
  • In a large casserole dish, add the tomato mixture and top with the fish.
  • Season the fish with salt and pepper.
  • Spoon some of the sauce over the dish.
  • Bake for 15 minutes or until fish is fully cooked.
  • Enjoy.


To make Pescado Veracruz, you can make this dish with frozen fish.
Fresh fish is fine too.
do not recommend using an oily fish like salmon.


Calories: 277kcal | Carbohydrates: 7g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 718mg | Potassium: 773mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 2mg