Baked Veracruz Fish (Pescado A La Veracruzana)
Updated Jul 14, 2021, Published Sep 18, 2019
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Baked Veracruz Fish (Pescado A La Veracruzana) is an easy, light, colorful and super-flavorful dish perfect for a weeknight or date night!
Baked Veracruz Fish (Pescado A La Veracruzana) is the way to add tons of flavor to your next meal!
What does the Veracruz style mean?
Pescado A La Veracruzana means fish prepared in the Veracruz style which is simply with a tomato sauce and olives and capers. Veracruz was one of the first places the Spanish settled in Mexico so this classic dish also has a healthy, Mediterranean flair! Most of the recipes for this classic dish also include golden raisins and pickled or fresh jalapenos for even more flavor.
Veracruz-style fish is typically made with crushed tomatoes so it tends to be a very “saucy” dish. I changed it up here for something lighter and to allow the taste of the fish to shine through.
Which fish can be used for Baked Veracruz Fish?
Almost any white fish can be used in this dish. I used barramundi but you can use:
- Tilapia
- Red snapper
- Halibut
- Cod
- Flounder
- Catfish
How to make Baked Veracruz Fish (Pescado A La Veracruzana):
You’ll love the simplicity of Baked Veracruz-Style Fish! Because it’s so easy, I didn’t photograph every step. Simply:
- Cook the onion in a small amount of oil.
- Add the tomatoes and toss around until they blister and begin to soften.
- Add the other ingredients: Garlic, pickled jalapenos, olives, capers, golden raisins, some Mexican oregano…..
- Place the fish in a baking dish then pour every last drop of the tomato sauce over the fish and bake!
Super simple and so flavorful!
Now, you could be resisting the raisins. Am I right? I am with you because I’m so not a raisin person.
However, when I finished cooking the sauce and with all the other acidic elements here like the olives, capers and tomatoes, I craved another dimension of flavor. The little pop of sweet that the golden raisins deliver balanced all the flavors perfectly! Trust me on the raisins!
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Baked Veracruz Fish (Pescado A La Veracruzana)! Perfect for a weeknight or date night dinner!
Serve this dish with:
- Patatas Bravas Chilenos
- Perfect Roasted Potato Wedges
- Southwestern Squash, Corn and Poblano Casserole
More healthy fish recipes to try!
- Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
- Baked Fish with Cherry Tomato-Olive Sauce and Lemon Chive Asiago Orzo
- Seared Salmon with Baby Kale Quinotto and Warm Roasted Cherry Tomato Salad
- Indian Spiced Sea Bass with Braised Red Lentils
- Asian Vegetable Noodle Broth Bowls with Pan-Seared Fish
- Mediterranean Fish en Papillote
- Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
Baked Veracruz Fish (Pescado A La Veracruzana)
Ingredients
- 2 tablespoons olive oil, plus more for baking dish
- 1/4 medium onion, finely chopped (approximately 1/2 cup)
- 2 cups (heaping) cherry or grape tomatoes
- 2 cloves garlic, minced
- 1/4 cup green olives, halved or sliced if large
- 2 tablespoons chopped pickled jalapenos plus 1 tablespoon liquid from the jar, plus 1 tablespoon liquid from the jar
- 1 tablespoon (heaping) golden raisins
- 1 tablespoon drained capers
- 2 teaspoons dried oregano, preferably Mexican
- salt and freshly ground black pepper, to taste
- 2 (8-ounce) fish fillets, such as tilapia, barramundi, cod, red snapper
- Cilantro sprigs, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold your fish and evenly distributed sauce. Set aside.
- Heat oil over medium-high heat in a skillet or saute pan. Add the onion.
- Reduce heat to medium and cook the onion for 4-5 minutes or until beginning to soften.
- Add the cherry tomatoes. Cook 4-5 minutes or until the tomatoes are beginning to blister and soften.
- Add the garlic, green olives, pickled jalapenos plus liquid from the jar, raisins, capers, oregano and salt and black pepper, to taste. Cook 1 minute to heat through. Let cool 5-10 minutes.
- Season fish fillets with salt and black pepper on both sides, then place in the prepared baking dish.
- Pour the sauce over the fish fillets.
- Bake 15-20 minutes or until fish easily flakes with a fork.
- Garnish with cilantro and serve with lime wedges.
Notes
- Almost any white fish can be used in this dish, such as tilapia, red snapper, halibut, cod, flounder, sea bass or catfish. Adjust the baking time for thicker fillets.
- If using frozen fish fillets, there is no need to thaw. Rinse to remove any frost, then place in the prepared baking dish.
- Add 5-10 minutes to baking time (depending upon the thickness of fillets). Fish is cooked when opaque and easily flakes with a fork.
- Make the tomato mixture, cool, and refrigerate.
- When ready to cook, pour over the fish fillets and bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Great recipe – we love the explosions of flavor. Served over Cilantro Jasmine rice.
Hi, Kelli, Thanks so very much and so happy you enjoyed!!
I was sceptical about the raisins…. only tried them because I read Carol’s comment that they were good and she wasn’t a raisin person. She was right! Excellent meal. If you aren’t into spicy, just use a bit less pickled jalapeño. I served it over cilantro lime cauliflower baked rice. Recipe can be found in Carol’s index of recipes. A keeper.
Hi, Sharon, Thanks so very much and glad you enjoyed! Also glad you went with the raisins as I was skeptical, too but they work beautifully! Thanks again!
This is my kind of dinner! I absolutely love all the flavors in it and you’re right the raisins do add just that extra something to it!
Thanks, Pam! It was surprising what a difference the raisins made. I thought they might be a detriment but they were just the pop this recipe needed. Thanks again!