Baked Veracruz Fish (Pescado A La Veracruzana)
Baked Veracruz Fish (Pescado A La Veracruzana) is an easy, light, colorful and super-flavorful dish perfect for a weeknight or date night!
Servings: 2
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
SUBSTITUTIONS:
- 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
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