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!
Servings: 4
Calories: 277kcal
Ingredients
- 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
Instructions
- 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.
Notes
To make Pescado Veracruz, you can make this dish with frozen fish.
Fresh fish is fine too.
I do not recommend using an oily fish like salmon.
Nutrition
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