Filetes De Pescado A La Veracruzana (Fish Fillets B

Name: Filetes De Pescado A La Veracruzana (Fish Fillets Braised With Tomatoes, Capers, Olives, And Herbs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups thinly sliced onion; 4 garlic cloves, minced; 3 pounds ripe tomatoes, chopped; 1 cup sliced pitted manzanilla (or green) olives, divided; 1/2 cup water; 1/4 cup capers, divided; 1/4 cup sliced pickled jalapeno peppers, divided; 3 tablespoons chopped fresh flat-leaf parsley; 1 1/2 teaspoons dried Mexican oregano; 3 bay leaves; 1 teaspoon salt, divided; 6 (6-ounce) red snapper or other firm white fish fillets; 1/4 cup fresh lime juice; Flat-leaf parsley sprigs (optional)

Servings: persons

1 tablespoon olive oil
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
3 pounds ripe tomatoes, chopped
1 cup sliced pitted manzanilla (or green) olives, divided
1/2 cup water
1/4 cup capers, divided
1/4 cup sliced pickled jalapeno peppers, divided
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons dried Mexican oregano
3 bay leaves
1 teaspoon salt, divided
6 (6-ounce) red snapper or other firm white fish fillets
1/4 cup fresh lime juice
Flat-leaf parsley sprigs (optional)

1
Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapenos, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
2
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
3
Preheat oven to 350u00b0.
4
Spoon sauce over fish. Bake at 350u00b0 for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapenos. Garnish with parsley sprigs, if desired.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups thinly sliced onion, 4 garlic cloves, minced, 3 pounds ripe tomatoes, chopped, and more.

Yes, Filetes De Pescado A La Veracruzana (Fish Fillets Braised With Tomatoes, Capers, Olives, And Herbs) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filetes De Pescado A La Veracruzana (Fish Fillets Braised With Tomatoes, Capers, Olives, And Herbs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions