Pescado a la Veracruzana

Pescado a la Veracruzana is a bright coastal classic from the port of Veracruz: flaky white fish simmered in a lively sauce of tomatoes, olives, capers and peppers. It is light, tangy and full of Mediterranean sunshine with a Mexican soul.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

360

Ingredients

• 4 white fish fillets (about 700 g), such as sea bass or snapper
• 500 g ripe tomatoes, chopped
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 green pepper, sliced
• 80 g green olives, halved
• 2 tablespoons capers
• 2 tablespoons olive oil
• 1 bay leaf
• 1/2 teaspoon dried oregano
• Juice of 1 lime
• Salt and pepper, to taste
• Chopped fresh parsley, to serve
• Cooked white rice, to serve

Instructions

1. Season the fish fillets with salt, pepper and lime juice and set aside.
2. Heat the olive oil in a wide pan and soften the onion, garlic and green pepper for 5 minutes.
3. Add the tomatoes, bay leaf and oregano, and simmer for 10 minutes until the sauce thickens.
4. Stir in the olives and capers and season the sauce to taste.
5. Nestle the fish fillets into the sauce, cover and cook gently for 8 to 10 minutes until the fish flakes easily.
6. Spoon the sauce over the fish as it cooks so it stays moist.
7. Serve hot with white rice and a scattering of fresh parsley.

Pro tips

• Choose a firm white fish so the fillets hold their shape in the sauce.
• Let the tomato sauce cook down well before adding the fish, or it will taste raw.
• A pinch of sugar balances the acidity if your tomatoes are sharp.
• Green olives are traditional, but a mix of green and black also works.

Frequently asked questions