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

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.

No additional tips available.

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

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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.

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

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