Liturgical Year : Recipes : Fish Veracruz

Catholic Recipe: Fish Veracruz

INGREDIENTS

2 pounds frozen fish fillets*
1 cup chopped onions
3 Tablespoons vegetable oil
1 can (1 pound 13 ounces) solid-pack tomatoes
salt and pepper
1 can (4 ounces) pimientos
2 Tablespoons capers
12 green olives

Details

Serves: 6

Yield: 2 pounds fish

Prep Time: 1 hour

Difficulty: N/A

Cost: n/a

For Ages: n/a

Origin: Mexico

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Food Categories (2)

Feasts (0)

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.