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Pescado a la Veracruzana (Veracruz-Style Fish)

Rated as 4 out of 5 Stars

"Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish."
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1 h servings 1348
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
  2. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
  3. Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
  4. Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
  5. Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
  6. Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.


  • Cook's Note:
  • Substitute jalapeno pepper slices for the banana peppers if preferred.

Nutrition Facts

Per Serving: 1348 calories; 62.5 11 176 562 1606 Full nutrition

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Read all reviews 1
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Made as written and these were good. Next time I'd skip the whole cooking the fish in butter and trying to flip them. They fall apart way too easy and the fish got overcooked in the end. I'll ju...