Veracruz-style fish


    Fish fillets are baked in a tomato sauce with onion, red peppers, capers and green olives to create this Mexican fish dish.

    1 person made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 garlic cloves, diced
    • 1kg plum tomatoes, peeled, seeded and chopped
    • 1 red pepper, seeded and chopped
    • 250ml tomato puree
    • 1 fish stock cube
    • 1/4 tsp ground cinnamon
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 2 bay leaves
    • 1/2 teaspoon dried oregano
    • 20 pitted green olives
    • 2 tablespoons salted capers, rinsed
    • 60g butter
    • 8 thick white fish fillets
    • 6 pickled banana peppers, sliced or pickled jalapeño pepper slices

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Heat the olive oil in a large saucepan over medium heat and cook onion and garlic, until softened. Add tomatoes and pepper; let them simmer for a few minutes. Stir in tomato puree; simmer for another few minutes.
    2. Add stock cube, cinnamon, salt and pepper, bay leaves and oregano. Simmer for 10 minutes. Add olives and capers and simmer for another 5 minutes. Season to taste and remove from heat.
    3. Preheat oven to 180 C / Gas 4. Grease a large rectangular baking dish.
    4. Melt butter in a large pan over medium heat. Season fish fillets with salt and pepper; cook in hot butter in the pan until browned on both sides, just one or two minutes.
    5. Arrange fish fillets in prepared baking dish, in one layer; pour the sauce over the fillets. Distribute sliced peppers on top. Cover dish tightly with foil. Bake for 10 to 15 minutes, until fish flakes easily with a fork.

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