Pescado a la Veracruzana
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
Instructions
- Heat 3 tablespoon of vegetable oil in a large saucepan to medium heat. Add the onions and garlic and fry for 3 minutes, then add white wine and let the onion and garlic cook in the wine for about 2 minutes, this is going to make the alcohol in the wine evaporate.
- Once the wine has reduced, add the tomatoes and red bell peppers and cook for 3 minutes, then add the oregano, bay leaf, capers, olives, jalapeños, ½ teaspoon salt and water. Simmer gently in low heat for around 15 minutes, making sure to stir from time to time. Once the sauce is cooked, set aside.
- Mix the rest of the salt and ground black pepper with the white flour. Dry the fish fillets with a paper kithchen towel. Then dust the fish with the flour. Set aside for a minute.
- Heat the rest of the oil on a large frying pan to medium heat. When the oil is hot, place the fillets, skin down, pressing them for a few seconds, very carefully, with your hand to avoid curl up. Fry for 2 minutes on each side on medium heat. While the fish is frying, preheat the oven to 180 degrees Celsius fan assisted, gas mark 4.
- Then place some of the sauce on a glass bakind dish, place the fish fillets on top and top them with the rest of the sauce. Place them in the oven for 10 min. Serve with white rice and enjoy with your family.
Notes
*You can use a whole red snapper with this sauce instead of the fillets.