PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)

Pescado a la Veracruzana (Veracruz-Style Fish) image

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

Provided by Ofelia Bañuelos

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 17

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Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, diced
2 pounds plum tomatoes, peeled, seeded, and chopped
1 red bell pepper, seeded and chopped
1 cup tomato puree
1 teaspoon salt
1 cube fish bouillon
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
freshly ground black pepper to taste
2 bay leaves
20 pitted green olives
2 tablespoons capers, rinsed
¼ cup butter
8 large white fish fillets
6 pickled banana peppers, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 1348 calories, Carbohydrate 11 g, Cholesterol 561.8 mg, Fat 62.5 g, Fiber 3.2 g, Protein 176 g, SaturatedFat 12.3 g, Sodium 1606.1 mg, Sugar 6.1 g