Baked White Fish with Olives and Capers — Pescado a la Veracruzana
Veracruzan baked white fish in a sauce of tomato, white onion, garlic, capers, green olives, jalapeno, oregano, and bay, finished with parsley and lime, served over rice with warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry, season both sides with salt and pepper, squeeze lime juice over. Thinly slice onion and garlic. Chop tomatoes. Halve olives. Rinse capers. Stem jalapeños, remove seeds, slice into rings. Chop parsley. Cut lime into wedges. Cook rice separately.
Saute
Heat olive oil in large oven-safe skillet over medium 1 minute. Add onion, cook 4 minutes until softened. Add garlic, cook 30 seconds without browning. Stir in tomatoes, olives, capers, jalapeños, bay leaves, oregano, cinnamon, salt, and pepper.
Build
Cook sauce over medium-high 5 minutes until tomatoes collapse and release juice, stirring occasionally. Pour in white wine, simmer 2 minutes over medium-high until alcohol cooks off and sauce thickens to chunky, glossy consistency.
Bake
Preheat oven to 200°C. Nestle both fish fillets into sauce half-submerged, spoon sauce over top to coat. Transfer skillet to middle oven rack, bake 14 minutes until fish flakes cleanly at thickest point and flesh is opaque white throughout.
Plate
Discard bay leaves. Spoon rice onto plates, transfer fillet on top, spoon sauce generously around and over. Top with parsley. Serve with warm tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.