Pescado a la veracruzana recipe
Pescado A La Veracruzana recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Six 4-ounce fillets of a firm, mild fish (Sea Bass, Red Snapper, Catfish)
- 2 Tablespoons butter
- salt & pepper
- 1 Tablespoon oil
- 4 cloves garlic, chopped
- 1/2 cup onions, finely chopped
- 2 pounds tomatoes, peeled and finely chopped
- 1 green bell pepper, cut into strips
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 1 teaspoon oregano
- 1/2 cup green olives, chopped
- 1/4 cup capers
Sauce:Heat oil in large saucepan. Add garlic and onion, saute for about 3 minutes. Add the tomatoes and bring to a boil. Add the bell pepper and stir for 2 minutes. Add salt, pepper, bay leaves and oregano. Return to a boil, cover and cook on low heat for about 8 minutes. Add olives, capers and cook another 5 minutes. Correct seasonings, remove from heat. Remove bay leaves and set mixture aside.
Twenty minutes before serving, preheat the oven to 375 degrees. Rinse the fish, pat dry and season with salt and pepper. Melt butter in skillet and brown fillets slightly on both sides. Transfer to a greased baking dish. Spoon sauce to completely cover fillets. Cover pan with aluminum foil and bake 10 to 15 minutes.
Tags: recipe, Pescado a la veracruzana recipe, diy, how to cook, prepare Pescado a la veracruzana recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com