Baked Veracruz-Style Fish (Pescado A La Veracruzana) is an easy, light, colorful and super-flavorful dish perfect for a weeknight or date night!
Baked Veracruz-Style Fish (Pescado A La Veracruzana) is the way to add tons of flavor to your next meal!
What does 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-Style Fish?
Almost any white fish can be used in this dish. I used barramundi but you can use:
- Red snapper
How to make Baked Veracruz-Style 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!
Baked Veracruz-Style Fish (Pescado A La Veracruzana)! Perfect for a weeknight or date night dinner!
Helpful tools and equipment to make Baked Veracruz-Style Fish (Pescado A La Veracruzana) (Affiliate Links):
- 2 tablespoons olive oil plus more for baking dish
- 1/4 medium onion, finely chopped (approximately 1/2 cup)
- 2 heaping cups 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
- 1 heaping tablespoon golden raisins
- 1 tablespoon drained capers
- 2 teaspoons dried oregano, preferably Mexican
- salt and freshly ground black pepper, to taste
- 2 white fish fillets (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.
Amount Per Serving Calories 468 Total Fat 20g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 16g Cholesterol 149mg Sodium 999mg Carbohydrates 36g Net Carbohydrates 0g Fiber 6g Sugar 23g Sugar Alcohols 0g Protein 41g