Filetes de Pescado ala Veracruz

Servings: 10-11 oz.
  • Green Mountain Gringo® Roasted Garlic Salsa
    1 jar
  • EV olive oil
    1/4 cup
  • Bay leaf
    1
  • Mexican oregano, dried
    1 1/2 tsp.
  • Parsley, flat leaf, chopped
    3 tbsp.
  • Manzanilla olives, pitted, sliced
    1 cup
  • Capers, rinsed, drained
    1/4 cup
  • Fish stock or chicken stock
    1 cup
  • Fish fillets, boneless, skinless (snapper, grouper)
    6-8 oz.
  • In a medium stock pot or large high-sided skillet, sauté the salsa in the olive oil until warmed through.
  • Add the bay leaf, oregano, parsley, olives, cappers and simmer briskly for a few minutes to evaporate some of the liquid.
  • Then stir in the fish stock and simmer slowly about 15-25 minutes and check for seasoning.
  • Place salted-peppered fillets in an appropriately sized, oiled, baking dish and cover with 1 cup of sauce on each fillet.
  • Bake at 350 degrees for 10-15 minutes until the fish flakes easily.
  • Serve with crusty bread.
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