Pescado Veracruzano (Baked fish Veracruz style) Recipe

Name: Pescado Veracruzano (Baked fish Veracruz style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight; Juice of 1 lime; Freshly ground pepper to taste; 1/4 cup olive oil; 2 cups thinly sliced onion; 1 tablespoon finely minced garlic; 2 green peppers, cored, seeded and thinly sliced; 2 teaspoons oregano; 1/4 teaspoon dried hot red pepper flakes; 3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Servings: persons

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 lime
Freshly ground pepper to taste
1/4 cup olive oil
2 cups thinly sliced onion
1 tablespoon finely minced garlic
2 green peppers, cored, seeded and thinly sliced
2 teaspoons oregano
1/4 teaspoon dried hot red pepper flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

1
Preheat oven to 425 degrees.
2
Squeeze lime and rub fish with juice.
3
Coarsely chop lime rind and put in cavity.
4
Sprinkle fish inside and out with pepper.
5
Place in baking dish.
6
Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted.
7
Add green peppers and stir briefly.
8
Add oregano, pepper flakes and tomatoes.
9
Bring to boil and let cook about 10 minutes.
10
Pour sauce over fish and place in oven.
11
Bake, basting often with sauce, about 30 minutes or until done.
12
When cooked, back fin bones will slip out easily when tugged.
13
Brush fish with sauce and serve.

241

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 10 ingredients. The key ingredients include: 1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight, Juice of 1 lime, Freshly ground pepper to taste, 1/4 cup olive oil, and more.

Yes, Pescado Veracruzano (Baked fish Veracruz style) 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.

Pescado Veracruzano (Baked fish Veracruz style)

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