Back to recipes
Filete de Pescado Veracruzana
A heart-healthy rendition of the classic Mexican dish, Filete de Pescado Veracruzana, featuring white fish fillets in a vibrant sauce of tomato, onion, olives, capers, and herbs, embracing Mediterranean principles for a nutrient-rich meal.
45 min4 servingsmexicanmain course
ketogenic
pescetarian
paleo
primal
whole30
mediterranean
Nutrition Facts
Per serving
Calories158
% Daily Value*
Total Fat 15g19%
Saturated Fat 2g11%
Trans Fat 0g
Cholesterol 0mg
Sodium 822mg36%
Total Carbohydrate 7g2%
Dietary Fiber 2g6%
Total Sugars 3g
Protein 1g2%
Calcium 22mg2%
Iron 1.6mg9%
Potassium 300mg6%
Vitamin C 6.7mg7%
Magnesium 19mg5%
Zinc 0.24mg2%
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 pieces fish
- 2 cups tomatoes
- 1 large onion
- 0.5 cup olives
- 2 tablespoons capers
- 2 pieces chiles
- 3 tablespoons olive oil
- 3 cloves garlic
- 0.25 cup parsley
- 1 lemon lemon juice
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Finely chop the onion, garlic, parsley, and slice the tomatoes.
- 3Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft.
- 4Add tomatoes, olives, capers, and chiles to the skillet. Cook for 10 minutes, stirring occasionally.
- 5Place the fish fillets in a single layer in a baking dish.
- 6Pour the tomato mixture over the fish, ensuring the fillets are well covered.
- 7Squeeze lemon juice over the top and sprinkle with chopped parsley.
- 8Bake in the preheated oven for 20 minutes, or until the fish flakes easily with a fork.
- 9Serve hot, garnished with lemon slices and additional parsley if desired.
Your first recipes, tailored to you.
Tell Nora about your dietary needs and she'll start building your personalized recipe collection right away.
Take the 2-min quiz