Catholic Recipe: Fish Veracruz
Starting with frozen fish filet, the fish is baked in a tomato sauce. Easy and delicious.
DIRECTIONS
* Ocean perch or red snapper.
Defrost fish. Cook onion in oil until soft but not brown. Chop tomatoes; add with salt and pepper to taste; simmer 5 minutes. Place fish in greased baking dish. Chop pimientos; add with capers and olives. Pour tomato mixture over all. Bake at 350° for 25 to 30 minutes or until fish flakes easily with a fork. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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