This Spanish influenced dish is a baked fish covered in a tomato sauce flavored with European ingredients like olives, garlic, capers and more. The traditional way to serve Veracruz Fish is alongside rice or potatoes. When it comes to choosing a filet of fish, red snapper is a great choice, but sea bass or cod fillets would also work. The colors of the tomatoes, olives, capers and herbs create a gorgeous presentation.
Veracruz Fish Recipe
- 2 8oz fish fillets, cut in half
- 2 tablespoons olive oil, plus additional 1 tablespoon
- ½ white onion, diced
- 4 garlic cloves, minced
- 1 tablespoon capers
- 1 tablespoon caper juice
- 1 cup cherry tomatoes, halved
- ⅓ cup pitted, sliced green olives (such as Castelvetrano)
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons fresh oregano, chopped
- ½ teaspoon cayenne pepper
- Salt and pepper
- 2 limes, juiced
- Preheat the oven to 425 degrees.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in the onion and cook for 5-6 minutes. Stir in the garlic and cook for 30 seconds. Add the capers and caper juice, and stir to combine.
- Stir in the tomatoes, olives, jalapeno, and cook for about 3 minutes. Remove the skillet from heat and add the oregano.
- Drizzle the remaining 1 tablespoon of olive oil into a glass baking dish. Place a thin layer of the tomato olive mixture into the dish, place the fish fillets on top, and then sprinkle with salt, pepper, and cayenne pepper. Top the fillets with the remaining tomato olive mixture and juice from the limes.
- Bake until the fish is flaky, 20-25 minutes.