Pescado a la Veracruzana: A Delicious Veracruz-Style Fish Dish

Pescado a la Veracruzana, also known as Veracruz-style fish, is a traditional Mexican dish that originated in the coastal state of Veracruz. This flavorful recipe features a succulent fish fillet cooked in a zesty tomato sauce with olives, capers, and aromatic spices. The combination of fresh ingredients and bold flavors makes this dish a favorite among seafood lovers. It's perfect for a weeknight meal or for impressing guests at a dinner party. Serve it with rice or warm tortillas for a complete and satisfying meal.

Ingredients

• 2 pounds white fish fillets (such as red snapper or tilapia)
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1 can (14 ounces) diced tomatoes
• 1/2 cup pitted green olives, sliced
• 2 tablespoons capers
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Directions

1. Preheat the oven to 375°F (190°C).
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and bell peppers. Cook for 5 minutes, or until the vegetables are softened.
3. Stir in the jalapeno pepper, diced tomatoes (including the juice), olives, capers, oregano, cumin, salt, and black pepper. Simmer the sauce for 10 minutes to allow the flavors to meld together.
4. Place the fish fillets in a baking dish and pour the tomato sauce over them. Make sure the fish is well coated with the sauce.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the fish is opaque and flaky.
6. Remove the foil, sprinkle the chopped cilantro over the fish, and bake for an additional 5 minutes to allow the cilantro to wilt slightly.
7. Serve the Pescado a la Veracruzana hot with lime wedges on the side. Enjoy!

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