Mexican · Dinner
Baked White Fish with Olives and Capers
Pescado a la Veracruzana
Veracruzan baked white fish in a sauce of tomato, white onion, garlic, capers, green olives, jalapeno, oregano, and bay, finished with parsley and lime, served over rice with warm corn tortillas.
$$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
22gFat
72gCarbs
8gSugar
6gFiber
1240mgSodium
65mgChol
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Instructions
1
Prep
Pat fish dry and divide into 2 fillets if needed. Season both sides with salt and pepper, squeeze lime juice over. Thinly slice onion and garlic. Chop tomatoes. Halve olives. Rinse capers. Stem jalapeños, remove seeds, slice into rings. Chop parsley. Cut lime into wedges. Cook rice separately according to package directions.
2
Saute
Heat olive oil in a large oven-safe skillet over medium for 1 minute. Add onion, cook 4–5 minutes until softened. Add garlic, cook 30 seconds without browning. Stir in tomatoes, olives, capers, jalapeños, bay leaves, oregano, cinnamon, salt, and pepper.
3
Build
Cook sauce over medium-high for 5–6 minutes until tomatoes collapse and release juice, stirring occasionally. Pour in white wine, simmer 2–3 minutes over medium-high until alcohol cooks off and sauce thickens to chunky, glossy consistency.
4
Bake
Preheat oven to 200°C (400°F). Nestle fish fillets into sauce half-submerged, spoon sauce over top to coat. Transfer skillet to middle oven rack, bake 12–14 minutes until fish flakes cleanly at thickest point and flesh is opaque white throughout.
5
Plate
Discard bay leaves. Spoon rice onto each plate, transfer fillet on top, spoon sauce generously around and over. Top with parsley. Serve with warm tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 30ml (2 tbsp) fresh lime juice
- 4 tbsp extra-virgin olive oil
- 1 white onion
- 6 garlic cloves
- 6 tomatoes
- 24 pitted green olives
- 2 tbsp capers
- 2 jalapeño chiles
- 4 bay leaves
- 2 tsp dried oregano
- 0.5 tsp ground cinnamon
- 120ml (1/2 cup) dry white wine
- 240g (8.5 oz) white rice
- 4 corn tortillas
- 4 tbsp fresh flat-leaf parsley
- 1 lime