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Classic Fish Veracruz
Traditional dish · Mexican
A traditional Mexican coastal dish featuring white fish fillets simmered in a vibrant sauce of tomatoes, olives, capers, and jalapeños, seasoned with herbs.
Ingredients
- White fish fillets (e.g., snapper, cod, tilapia)4 (6-ounce) fillets
- Olive oil2 tablespoons
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Tomatoes, diced1 (14.5 ounce) can
- Green olives, pitted and halved1/2 cup
- Capers, drained2 tablespoons
- Jalapeño, thinly sliced (seeds removed for less heat)1
- Oregano, dried1 teaspoon
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)1/4 cup
- Water1/4 cup
Steps
- 1
Pat the fish fillets dry and season with salt and pepper.
- 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes, olives, capers, jalapeño slices, oregano, bay leaf, and water. Bring the sauce to a simmer.
- 5
Gently place the seasoned fish fillets into the simmering sauce. Spoon some sauce over the fish.
- 6
Cover the skillet and cook for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 7
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- 8
Garnish with fresh chopped cilantro before serving.
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