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Veracruz Style White Fish (Pescado a la Vercruzana)

  • Yield: 4 servings 1x


  • 3 ea white fish fillets (4-6 oz each)
  • 3 Tbs olive or avocado oil
  • 1/2 medium onion (diced)
  • 4 medium tomatoes (or 1 can diced, drained)
  • 3 cloves garlic (minced)
  • 1 tbs thyme (dried)
  • 1 tsp black pepper
  • 1 tsp epazote (dried)
  • 1 tsp kosher salt
  • 5 ea bay leaves (dried)
  • 20 ea green olives (sliced)
  • 10 ea capers
  • 2/3 cup veggie or chicken broth
  • 2 Tbs butter or ghee



  1. In skillet or braising pan, heat olive or avocado oil over medium heat.
  2. Add the onion and garlic and fry until onion begins to clear, about 4 minutes.
  3. Add the tomato, black pepper and salt and stir to combine.
  4. Reduce the heat to low and cook the sauce for 15 minutes, until the tomatoes have given off much of their liquid.
  5. Crush the tomatoes, onion, and garlic with a potato masher.
  6. Add the thyme, epazote, bay leaves, and salt and stir.
  7. Add the broth, olives and capers and stir.
  8. Simmer for 15 minutes more.


  1. After the sauce has simmered for the second 15 minutes, start cooking the fish.
  2. In a separate skillet, heat the butter or ghee over medium-high heat.
  3. Dry the fish fillets of any moisture and drop in hot oil, browning each side of the fish.
  4. Once the fish have browned on both sides, remove from skillet and place each fish fillet in the simmer sauce.
  5. Cook for about 10 minutes untilt he sauce has thickened slightly and the fish is fully cooked.
  6. To serve, place the fish on the plate and gently spoon the sauce over the top of the fish. If serving with rice, place fish next to rice and spoon sauce over both fish and rice.
  7. Serve immediately


Source: Douglas Cullen (

  • Category: Main Dish


  • Calories: 398
  • Fat: 29.39 g
  • Carbohydrates: 8.37 g
  • Protein: 25.95 g
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