Veracruz Fish

Veracruz-style fish baked in a tomato sauce with olives, capers, peppers and herbs.

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The bright tomato-olive sauce is cooked before the fish is added, allowing the fillets to bake only as long as needed to stay moist.

Ingredients

• 700 g white fish fillets
• 2 tbsp olive oil
• 1 onion (sliced)
• 3 garlic cloves (minced)
• 500 g chopped tomatoes
• 100 g green olives (sliced)
• 2 tbsp capers
• 1 jalapeño (sliced)
• 1 red bell pepper (sliced)
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp lime juice
• 0.75 tsp salt

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan. Season the fish lightly with salt and set aside.
2. Heat the olive oil in a wide oven-safe pan. Cook the onion and bell pepper for 6 minutes until softened, then add the garlic for 30 seconds.
3. Add the tomatoes, olives, capers, jalapeño, oregano and bay leaf. Simmer for 12–15 minutes until the sauce thickens slightly.
4. Remove the bay leaf and nestle the fish fillets into the sauce in a single layer.
5. Transfer to the oven and bake for 10–14 minutes depending on thickness, until the fish flakes easily.
6. Spoon the sauce over the fish and add the lime juice.
7. Serve immediately with rice or warm tortillas.