Pescado a la Veracruzana

Pescado a la Veracruzana is a beloved Mexican seafood dish showcasing fish simmered with tomatoes, olives, capers, and chipotle chilies. This recipe offers a delightful combination of spicy, tangy, and savory flavors that capture the essence of coastal Mexican cuisine. The vibrant colors and robust taste make it an excellent choice for any meal, whether it’s a casual dinner or a festive gathering. Traditionally enjoyed with rice or crusty bread, this dish is both satisfying and refreshing, bringing a taste of the sea to your table.

Ingredients

• 1 1/2 lb white fish fillets, such as cod or snapper
• 1/4 cup olive oil
• 1 whole onion, sliced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1/4 cup green olives, sliced
• 2 Tbsp capers
• 2 whole chipotle chilies in adobo sauce, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 tsp dried oregano

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the fish fillets lightly with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the sliced onion and minced garlic, and cook for about 5 minutes until the onion is softened.
5. Stir in the diced tomatoes, sliced olives, capers, chopped chipotle chilies, chopped parsley, and oregano.
6. Let the mixture simmer for about 5 minutes to blend the flavors.
7. Place the seasoned fish fillets in a baking dish and cover them evenly with the tomato mixture.
8. Bake in the preheated oven for 20-25 minutes, or until the fish is fully cooked and flakes easily with a fork.
9. Remove from the oven and let it stand for a minute before serving.
10. Serve warm, accompanied by rice or crusty bread.

Keywords: Spicy, Tomato, Fish, Oven, Mexican

Spice Rack: Salt, Pepper, Oregano

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