Baked Veracruz Fish (Pescado A La Veracruzana)

4.70 from 13 votes
45 minutes
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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!

Photo of Baked Veracruz-Style Fish (Pescado A La Veracruzana) white baking dish garnished with fresh limes.

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!

Photo of fish with tomato/olive combination before in white baking dish before being baked.

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!

Photo of Baked Veracruz-Style Fish (Pescado A La Veracruzana) in white baking dish on light blue background garnished with lime wedges and cilantro.,

Baked Veracruz Fish (Pescado A La Veracruzana)!  Perfect for a weeknight or date night dinner!

Close-up photo of Baked Veracruz-Style Fish (Pescado A La Veracruzana) in white baking dish with dark blue towel in the background.

Serve this dish with:

More healthy fish recipes to try!

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Baked Veracruz-Style Fish (Pescado A La Veracruzana) - Overhead hero shot of dish in white baking dish

Baked Veracruz Fish (Pescado A La Veracruzana)

4.70 from 13 votes

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By: Carol | From A Chef's Kitchen
Baked Veracruz Fish (Pescado A La Veracruzana) is an easy, light, colorful and super-flavorful dish perfect for a weeknight or date night!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Fish and Seafood
Cuisine Southwestern / Mexican
Servings 2
Calories 233 kcal


  • 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


  • 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.


If using frozen fish fillets, no need to thaw.  Rinse to remove any frost then place in prepared baking dish.  Add an additional 5-10 minutes to baking time (depending upon the thickness of fillets.  Fish is cooked when opaque and easily flakes with a fork.
MAKE AHEAD:  Make the tomato mixture, cool and refrigerate.  When ready to cook, pour over the fish fillets and bake as directed.


Serving: 1 | Calories: 233kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 570mg | Potassium: 659mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1433IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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4.70 from 13 votes (12 ratings without comment)

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Recipe Rating


  1. 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.

    1. 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!

  2. 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!

    1. 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!