Pescado a la Veracruzana (Veracruz type fish)

Name: Pescado a la Veracruzana (Veracruz type fish)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Garlic cloves; 100 g Onions; 1 green pepper; 1 TABLESPOON Oil; 1 can(s) (850 ml) Tomatoes; 2 Bay leaves; 1 TEASPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g pitted green olives; 30 g Capers; 4 Fish fillets (e.g. ling fish, approx. 150 g each); 20 g Butter; 7-10 Tbsp Oregano and hot sliced jalapeños; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Garlic cloves
100 g Onions
1 green pepper
1 TABLESPOON Oil
1 can(s) (850 ml) Tomatoes
2 Bay leaves
1 TEASPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g pitted green olives
30 g Capers
4 Fish fillets (e.g. ling fish, approx. 150 g each)
20 g Butter
7-10 Tbsp Oregano and hot sliced jalapeños
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the garlic and onions. Clean, wash and cut the peppers into fine strips. Heat oil in a pan, add garlic and onions and fry until translucent.
2
Deglaze with tomatoes, bring to the boil, add paprika and cook for 2-3 minutes while stirring. Add bay leaf and oregano, season with salt and pepper. Cover and simmer for 8-10 minutes at medium heat.
3
In the meantime, chop some olives. Add olives and capers and cook for another 5-7 minutes. Season again with salt and pepper. Wash the fish fillets, dab dry and season with salt and pepper. Heat butter in a pan and fry fish for about 2 minutes on each side.
4
Place the fish in a greased ovenproof dish, spread the sauce over it. Cover with aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Remove and garnish with oregano and jalapeños.
5
It goes well with rice.