Baked Fish Veracruz, or Pescado a la Veracruzana, is a classic Mexican dish known for its bold, briny, and slightly tangy tomato-based sauce infused with olives, capers, and spices. Originating from the coastal state of Veracruz, this dish beautifully blends Spanish and indigenous Mexican flavours.
📝 Ingredients You’ll Need
For the Fish:
- 4 white fish fillets (red snapper, cod, halibut, or tilapia)
- 1 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lime
For the Veracruz Sauce:
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 jalapeño or serrano pepper, sliced (optional)
- 4 ripe tomatoes, chopped (or 1 can crushed tomatoes)
- ¼ cup green olives (sliced or whole)
- 2 tbsp capers (drained)
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp cumin
- ½ tsp salt (adjust to taste)
- Freshly ground black pepper
- ½ cup low-sodium chicken or vegetable broth
- 2 tbsp chopped fresh parsley or cilantro
🔪 How to Make Baked Fish Veracruz
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly oil a large baking dish.
2. Prepare the Fish
Pat the fish fillets dry. Season both sides with salt, pepper, and lime juice. Place them in the prepared baking dish.
3. Make the Veracruz Sauce
Heat olive oil in a skillet over medium heat. Add sliced onion and sauté until soft (about 5 minutes). Stir in garlic and jalapeño (if using). Cook for another minute.
Add tomatoes (fresh or canned), olives, capers, oregano, bay leaf, cumin, salt, and pepper. Simmer the sauce for 10 minutes until it thickens slightly. Add broth and let it cook for another 2 minutes.
4. Bake the Fish
Pour the sauce evenly over the fish fillets in the baking dish. Cover with foil and bake for 20–25 minutes, or until the fish flakes easily with a fork.
5. Garnish and Serve
Remove the bay leaf. Garnish with fresh parsley or cilantro. Serve hot with rice, tortillas, or roasted vegetables.
📦 Storage & Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a covered skillet over low heat until warm. You can also microwave gently in short intervals.
📊 Nutrition Info (Per Serving, Approx.)
- Calories: 280
- Protein: 32g
- Carbohydrates: 10g
- Fat: 13g
- Fiber: 2g
- Sodium: 600mg
The Veracruz-style tomato sauce is what sets this recipe apart. The briny capers and olives, paired with a tomato-garlic base and herbs, bring the fish to life. Baking keeps it light and healthy while allowing the flavours to meld beautifully.
It’s a fantastic way to enjoy a low-carb, high-protein meal without sacrificing flavour or satisfaction.
