Fish in Veracruzan style
4 servings
40 minutes
Veracruz-style fish is a dish inspired by the vibrant flavors of Mexican cuisine but has also become popular in Europe. It combines tender white fish fillet with a rich tomato sauce that harmoniously intertwines the spiciness of chili, the freshness of cilantro, and the tanginess of capers and olives. The baked fish absorbs the rich aroma of spices, gaining juiciness and depth of flavor. This dish is perfect for a family dinner or a festive table, where it impresses with its variety of taste nuances. It can be served with rice or fresh vegetables to highlight and complement its gastronomic splendor.
1
Place the fillet of your favorite fish (I prefer pike perch) in a baking dish, drizzle with lemon juice, and season with salt and pepper to taste. Preheat the oven to 200 degrees.
- White fish fillet: 500 g
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Preparing the sauce: in a bowl, mix chopped onion, cilantro, olives, capers, chili, and tomato puree. You can use either chili sauce or fresh or dried chili pepper. I use habanero salsa sauce, adding it literally drop by drop (3-4 drops).
- Onion: 1 piece
- Fresh cilantro (coriander): 1 bunch
- Olive: 15 pieces
- Capers: 1 teaspoon
- Chili sauce: to taste
- Tomato puree: 500 ml
3
Pour the sauce over the fish. Send it to the oven for 25-30 minutes.
- Tomato puree: 500 ml
- White fish fillet: 500 g
4
It can be served as a main dish or with a side (for example, with rice).