Fish packs some major protein punch and that’s why we love this tangy fish bake, originally from the east coast of Mexico in Veracruz.
PESCADO A LA VERACRUZANA
What you’ll need
- 4 tbsp olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 jalapeno or serrano pepper, deseeded and minced
- 1 tbsp finely chopped fresh oregano
- 1 tbsp finely chopped fresh thyme
- ⅛ tsp ground cinnamon
- 10 large green olives, pitted and halved (pimento-filled green olives can also be used)
- 1 tbsp capers, rinsed and chopped if large (small ones can be left whole)
- 1 can chopped tomatoes and their juice
- 4 fresh ripe tomatoes, peeled and deseeded
- 2 bay leaves
- 1 cup chicken or vegetable stock
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- 1–2 tsp sugar (if required)
- 4 fish fillets (approximately 900g, red snapper, cob, kingklip or any firm white fish)
- In a large pan with a lid, saute the onions in olive oil over medium heat for 3–5 minutes until they soften and turn translucent.
- Add the garlic and jalapeno and cook for 30 seconds.
- To the onion mixture add the oregano, thyme, cinnamon, olives, capers, tomatoes (canned and fresh), bay leaves, stock, lime juice, salt and pepper and simmer, covered, for 30–45 minutes over very low heat. If slightly sour, add the sugar.
- Dry the fish fillets and arrange in the pan with the sauce, spooning the mixture over the fish.
- Cook until the fish is opaque and flaky (approximately 15 minutes for 2.5cm thick fillets).
- Remove the bay leaves and serve the fish with rice and a generous amount of sauce.
Extracted from Bite of Latin America by Susie Chatz-Anderson (Human & Rousseau; R340)