Recipe adapted from: Mama Maggie's Kitchen
Pescado a la Veracruzana, or Veracruz-Style Fish, is a yummy Latin dish that will add tons of flavor to your Cinco de Mayo celebration. Mildly spicy, smoky and absolutely delicious. Enjoy!
2 tablespoons Baklouti Green Chili Olive Oil
2 tablespoons Olive Wood Smoked Olive Oil
¼ onion, finely diced
2 garlic clove, finely diced
6 Roma tomatoes, diced (or 1 can stewed tomatoes)
4 pickled jalapeño, finely diced
½ teaspoon dried oregano
1 bay leaf
½ cup olives, sliced
2 tablespoons capers, drained
4 mild white fish fillets
Salt and pepper
Preheat oven 350 F degrees.
Heat the olive oil in a large pan.
Add the onion and garlic. Stir for one minute.
Add the tomatoes. Mash the tomatoes using a potato masher. If using canned tomatoes, skip this step.
Add pickled jalapeños, oregano, bay leaf, olives, and capers.
Let everything simmer for 2 minutes. If the sauce becomes too thick, add a splash of water to thin it out.
In a large casserole dish, add the tomato mixture and top with the fish. Season the fish with salt and pepper. Spoon some of the sauce over the dish.
Bake for 15 minutes or until fish is fully cooked.