Pescado Veracruzano
This recipe originated in Mexico (specifically, the namesake town of Veracruz), but the ingredients are Spanish through and through. Using a whole fish is a much better value than buying fillets; plus, once you plate individual portions, it’s fun to “graze” on all the bits and pieces that still cling to the bones. (Don’t forget the cheeks—they’re the best part!)
Recipe information
Yield
SERVES 2
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and heat to 375°F.
Step 2
Make 3 cuts on each side of the fish’s body, going almost all the way to the bone. Season the fish inside and out with 1 teaspoon salt and place in a baking dish that’s big enough to hold the fish comfortably.
Step 3
In a medium skillet, combine the olive oil and garlic and put the pan over medium heat. When the garlic becomes aromatic and sizzling (about 2 minutes), add the onion, thyme, bay leaf, and 1/2 teaspoon salt. Raise the heat to medium-high and cook, stirring occasionally, until the onions are softened and slightly browned, 4 to 5 minutes.
Step 4
Add the tomatoes and jalapeño and continue to cook, stirring occasionally, until the tomatoes have begun to break down into a chunky sauce, adjusting the heat as necessary to maintain a vigorous simmer. Stir in the olives, capers, and oregano and simmer for 2 minutes longer. Taste, season with more salt if necessary, and pour the sauce over the fish.
Step 5
Cover the dish tightly with foil and bake for 15 minutes. Then remove the foil and continue to bake until the fish is just cooked through and the sauce has reduced a bit, about 10 minutes longer. (To see if the fish is done, use a paring knife to make a small cut at the thickest part of the fish, and peek at the flesh. Cook only until the fish is barely opaque, and no further.)
Step 6
Drizzle with a little olive oil and let the fish rest for 10 minutes before serving.
Note
Step 7
Pickled jalapeños are widely available in the Mexican/Hispanic aisle of grocery stores, or at specialty markets. They are sometimes also labeled as “in escabeche.”
