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Veracruz-Style Fish

The sauce for the fish can be made ahead 1-2 days and stored in the refrigerator until ready to use. If your canned tomatoes are sugar-free, this is a delicious Whole30 main dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: fish, Veracruz
Author: msmart


  • 1 tablespoon extra virgin oliveo oil
  • ½ white or yellow onion diced
  • 1 14.5-ounce can fire-roasted tomatoes or 1 ½ pounds fresh vine ripe tomatoes diced
  • 3 garlic cloves grated on a microplaner
  • 10 green olives such as manzanilla
  • 2 tablespoons capers in vinegar or brine
  • 1 tablespoon chopped pickled jalapenos
  • 1 tablespoon pickled jalapeno juice
  • 1 bay leaf
  • 2 lbs white fish snapper, sea bass, halibut or even redfish or trout
  • tablespoon flat-leaf Italian parlsey minced
  • Salt


  • Heat olive oil and sauté the onion, salting it with about ¼ teaspoon of salt. Let it sweat and cook down until softened, about 7-10 minutes.
  • Pour the diced tomatoes and juice into a bowl. Mash the tomatoes slightly with a potato masher or a pastry blender. Drain the tomatoes through a fine mesh sieve over a bowl to save the juice.
  • Add the drained tomatoes, grated garlic, olives, capers, jalapeños and jalapeño juice and bay leaf.
  • Preheat oven to 425 degrees. In a glass or ceramic baking dish, place ¼ cup of the reserved tomato juice from the drained tomatoes in the base of the dish. Top with the fish and a sprinkling of salt and pepper. Spoon the Veracruz sauce over the top of the fish.
  • Bake in the top third of the oven for 15 minutes, until fish flakes slightly around the edges and is opaque.