Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 red snapper fillets (or 1 whole fish); 800g tomatoes, chopped; 1 onion and 4 garlic cloves, sliced; 1/2 cup green olives and 2 tbsp capers; 4 pickled jalapeños (chiles güeros); Bay leaves, oregano and parsley; Olive oil

Pescado a la veracruzana/pes-KAH-doh ah lah veh-rah-kroo-SAH-nah/

Also known as: Huachinango a la Veracruzana, Veracruz-Style Fish, Red Snapper Veracruz

About this dish

White fish baked or simmered in a tomato sauce with olives, capers, onion, garlic, bay and pickled chillies.

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Ingredients

🐟4 red snapper fillets (or 1 whole fish)

🍅800g tomatoes, chopped

🧅1 onion and 4 garlic cloves, sliced

🫒1/2 cup green olives and 2 tbsp capers

🌶️4 pickled jalapeños (chiles güeros)

🌿Bay leaves, oregano and parsley

🫗Olive oil

Method

Serves 4

Fry the onion and garlic in olive oil until soft.

Add the tomatoes, bay and oregano and simmer for 15 minutes.

Stir in the olives, capers and chillies.

Lay the seasoned fish in the sauce, cover and cook gently for 10 minutes until just flaking.

Scatter with parsley and serve with white rice.

✓ What Makes it Authentic

This Gulf Coast dish from the port of Veracruz shows Spanish influence in its olives and capers; it's traditionally made with red snapper.

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