Pescado a la veracruzana
White fish baked in a tangy tomato sauce with olives, capers and chilli. A coastal Mexican classic.
- Time45 min
- LevelEasy
- Costabout £2.13 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the fish with salt and half the lime juice. Leave for 10 minutes.
10 min - 2
Heat the oil in a wide ovenproof pan. Cook the onion for 6 minutes, then add the garlic and jalapeño for 1 minute.
7 min - 3
Add the tomatoes, bay leaf, oregano and the rest of the lime juice. Simmer for 10 minutes.
10 min - 4
Stir in the olives and capers. Nestle the fish into the sauce and spoon some over the top.
- 5
Cover and cook at 180°C (160°C fan) for 12 minutes, until the fish flakes easily.
12 min - 6
Scatter with parsley and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.