Pescado a la Veracruz
Recipe adapted from: Mama Maggie's Kitchen
Pescado a la Veracruzana, or Veracruz-Style Fish, is a yummy Latin dish that will add tons of flavor to your Cinco de Mayo celebration. Mildly spicy, smoky and absolutely delicious. Enjoy!
- 2 tablespoons Baklouti Green Chili Olive Oil
- 2 tablespoons Olive Wood Smoked Olive Oil
- ¼ onion, finely diced
- 2 garlic clove, finely diced
- 6 Roma tomatoes, diced (or 1 can stewed tomatoes)
- 4 pickled jalapeño, finely diced
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ cup olives, sliced
- 2 tablespoons capers, drained
- 4 mild white fish fillets
- Salt and pepper
- Preheat oven 350 F degrees.
- Heat the olive oil in a large pan.
- Add the onion and garlic. Stir for one minute.
- Add the tomatoes. Mash the tomatoes using a potato masher. If using canned tomatoes, skip this step.
- Add pickled jalapeños, oregano, bay leaf, olives, and capers.
- Let everything simmer for 2 minutes. If the sauce becomes too thick, add a splash of water to thin it out.
- In a large casserole dish, add the tomato mixture and top with the fish. Season the fish with salt and pepper. Spoon some of the sauce over the dish.
- Bake for 15 minutes or until fish is fully cooked.