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Pescado a la Veracruzana

This Pescado a la Veracruzana recipe is a flavorful and vibrant Mexican fish dish made with sautéed onions, tomatoes, olives, capers, and jalapeños. It’s a simple yet delicious way to enjoy fish—even for those who don’t usually love seafood!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 red fish fillets skin on, medium size
  • 2 red bell peppers finely diced
  • ½ white onion finely diced
  • 3 tomatoes medium, finely diced
  • 1 garlic clove peleed and chopped
  • ¼ cup capers whole
  • ½ cup green olives sliced
  • 4 slices pickled jalapeños chopped
  • 1 tablespoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 1 bayleaf
  • ¼ cup rapeseed oil
  • ¼ cup white wine any type of white wine is fine
  • 1 cup water
  • ¼ cup all purpose white flour to dust the fish before frying

Method
 

Make the Veracruz Style Sauce
  1. In a large skillet, heat 3 tablespoons of oil over medium heat. Sauté the onion and garlic for 3 minutes. Add the white wine and simmer for another 2 minutes to let the alcohol evaporate.
  2. Stir in the tomatoes and red bell peppers. Cook for 3 minutes. Add oregano, bay leaf, capers, olives, jalapeños, ½ teaspoon salt, and 1 cup water. Simmer over low heat for about 15 minutes, stirring occasionally. Remove from heat and set aside.
Prep and Fry the Fish
  1. In a large plate, combine the remaining salt, black pepper, and flour.
  2. Pat the fish fillets dry with a paper towel, then lightly dredge them in the seasoned flour.
  3. Heat the remaining oil in a large skillet over medium heat. Carefully place the fish fillets skin-side down and press gently with a spatula for a few seconds to prevent curling. Fry for 2 minutes per side, until golden brown.
Bake the Fish
  1. Preheat your oven to 350°F (180°C), fan-assisted.
  2. In a baking dish, spread a layer of the Veracruz sauce on the bottom. Place the fried fish fillets on top, then pour the remaining sauce over the fish.
  3. Bake uncovered for 5 minutes until heated through and bubbling.

Notes

Serving Suggestions

  • Serve over steamed white rice and warm corn tortillas.
  • Pair with a side of black beans or green salad.
  • Garnish with fresh cilantro.