Pescado Veracruzano (Baked fish Veracruz style)
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2¾ to 3 pounds cleaned weight
- Juice of 1 lime
- Freshly ground pepper to taste
- ¼cup olive oil
- 2cups thinly sliced onion
- 1tablespoon finely minced garlic
- 2green peppers, cored, seeded and thinly sliced
- 2teaspoons oregano
- ¼teaspoon dried hot red pepper flakes
- 3cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)
Nutritional analysis per serving (6 servings)
203 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 17 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
- Step 3
Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
- Step 4
Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.
Private Notes
Comments
This recipe works great cooked over nice filets or other pieces of fish. We love it over nice big loins of cod. Not as fancy but a great family meal.
i had a globe eggplant to use and wanted a caponata type topping for my ling cod so made a few changes to get what i wanted and it's delish. i sliced and grilled the eggplant and then chopped and added to step 3 along with some capers, olives, a splash of red wine vinegar and a touch of sugar. it made a ton but i'll try it on grilled chicken or make brushetta with it. i know it's not the recipe as written here which i'm sure is great but wow is it good with baked fish!
Very good recipe, fool-proof. I make this with fillets in a large skillet on stove top, for the peppers I use jalapeños.
This recipe works great cooked over nice filets or other pieces of fish. We love it over nice big loins of cod. Not as fancy but a great family meal.
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