Pescado Veracruzano (Baked fish Veracruz style)

5.0(60)

by Craig Claiborne

MexicanDinner, Main Course

Servings

(4–6)

Total time

45 min

Calories / serving

203 kcal

Ingredients (10)

serves

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 limelime
Freshly ground pepper to tastepepper
1/4 cup olive oilolive-oil
2 cups thinly sliced oniononion
1 tablespoon finely minced garlicgarlic
2 green peppers, cored, seeded and thinly slicedbell-pepper
2 teaspoons oreganooregano
1/4 teaspoon dried hot red pepper flakesred-pepper-flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Instructions (4 steps)

01Preheat oven to 425 degrees.
02Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
03Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.

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Rich recipe — supports nutrition-aware planning.