Pescado a la Veracruzana

Exquisite white fish fillet bathed in a vibrant Veracruz-style sauce with olives, capers, and a hint of güero chile.

Ingredients

• 2 pieces (approx. 150g each) White fish fillet (red snapper, snapper, or sea bass)
• 400 grams Roma tomatoes
• ½ piece White onion
• 2 cloves Garlic
• 1 piece Güero chile (or Xcatic)
• 50 grams Pitted green olives
• 20 grams Capers
• ½ teaspoon Mexican oregano
• 1 tablespoons Neutral vegetable oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 piece Bay leaves
• 1 tablespoon (for garnish) Fresh chopped parsley

Directions

1. Finely chop tomatoes (400g), half an onion, 2 cloves of garlic, and 1 seeded güero chile.
2. Sauté the chopped onion in 2 tablespoons of vegetable oil in a medium saucepan until translucent.
3. Add the chopped garlic and cook for 1 more minute. Stir in tomatoes, güero chile, 50g green olives, 20g capers, 1 bay leaf, salt, pepper, and 0.5 teaspoon Mexican oregano.
4. Cook over low heat, covered, for 15-20 minutes until the sauce thickens. Remove the bay leaf.
5. Season 2 white fish fillets (approx. 150g each) with salt and pepper.
6. Sear the fillets in a skillet with 1 tablespoon of hot vegetable oil over medium-high heat for 3-4 minutes per side.
7. Serve the fillets bathed in Veracruz-style sauce and garnish with chopped parsley.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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