Photograph of the finished Pescado a la Veracruzana

Mexico · Cá sốt cà chua ô liu Veracruz

Pescado a la Veracruzana

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 1.3 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Green olives Green olives 3.5 oz
  • Photograph of Caper buds Caper buds 1.4 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Lime Lime 2
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Rub salt and lemon juice onto the fish fillets and let them sit for 15 minutes to firm up the flesh.
  2. 2 Sauté sliced onions and garlic in olive oil for 6 minutes until translucent.
  3. 3 Add the peeled and chopped tomatoes along with the bay leaves, and cook for 15 minutes until the sauce reduces to two-thirds of its original volume.
  4. 4 Adding green olives and capers is the Spanish touch that gives Veracruz sauce its distinctive character.
  5. 5 Place the fish in the sauce, cover, and cook for 10 minutes over low heat, without flipping the fish to prevent it from breaking apart.

With an appliance

  • Oven 45 min

    Replace step 5: Place the fish in the sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 10 minutes; do not flip the fish so that the fillets remain intact.

Start cooking