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Veracruz-style baked fish recipe at lynnecurry.com.

Veracruz-Style Baked Fish

This is a quick and versatile fish dinner you can make with any type of fresh or frozen white fish fillet. It's a one-pan supper to serve over steamed rice or couscous or with warmed corn tortillas. The fish stays beautifully moist in this simple but exceptionally tasty tomato, olive and caper sauce.

Course Main Course
Cuisine Mexican
Keyword baked fish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Lynne Curry


  • 1 1/2 pounds skinned white fish fillet, at least 1 inch thick
  • fine sea salt
  • 1 lime
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno, seeded and finely diced
  • 1 28-ounce can diced tomatoes
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • 1/2 cup pitted and chopped green olives, such as calvestrano
  • 2 tablespoons drained capers


  1. Place the fish fillets in a glass baking dish and season well on both sides with the salt. Squeeze the lime juice over the fish, turn to coat and marinate for about 15 minutes while you make the tomato sauce.

  2. Heat the oil in a saute pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute more.

  3. Add the tomatoes with 1/2 teaspoon salt, pepper, oregano, cumin and bay leaf. Bring to a simmer and taste for seasoning, then add the olives and capers and stir to distribute them. The sauce can be prepared in advance.

  4. Preheat the oven to 350 degrees. Nestle the fish into the sauce and bake uncovered until the fish is no longer translucent and it flakes easily with a fork, about 10 minutes. Keep warm until ready to serve.