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Authentic Pescado a la Veracruzana (Baked Fish)

Pescado a la Veracruzana

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1.5 lbs White fish fillets Red snapper, cod, or tilapia
  • 2 tbsp Olive oil
  • 1/2 cup Yellow onion Diced
  • 3 cloves Garlic Minced
  • 14.5 oz Diced tomatoes Canned, undrained
  • 1/3 cup Green olives Pitted and halved
  • 2 tbsp Capers Drained
  • 2 tbsp Pickled jalapeños Chopped
  • 1 tsp Dried oregano
  • 2 Bay leaves
  • 1/4 cup Fresh cilantro Chopped
  • 1 Lime Cut into wedges
  • 2 cups Brown rice Cooked

Instructions
 

  • Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
  • Stir the diced tomatoes, green olives, capers, pickled jalapeños, dried oregano, and bay leaves into the skillet. Reduce the heat to medium-low and simmer the sauce for 10 minutes.
  • Season the fish fillets evenly with salt and black pepper. Place the fillets in a single layer inside the prepared baking dish.
  • Pour the simmered tomato and olive sauce completely over the fish fillets.
  • Bake uncovered for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
  • Remove the baking dish from the oven and discard the bay leaves.
  • Garnish the fish and sauce with chopped fresh cilantro. Serve immediately over warm cooked brown rice with lime wedges on the side.