Pescado a La Veracruzana

Pescado a La Veracruzana

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Just in time for the Lenten season, here is an easy to make recipe of Veracruzana Fish from the Eastern coast of Mexico.

INGREDIENTS

(Serves 8)

8 fillets of fresh fish. Flour fish

¼ cup of oil. Fry the fish on both sides.

In a separate skillet:

3 tablespoons olive oil

2 cloves of garlic well chopped

¼ cup chopped onion

When garlic and onion are fried, add:

1 lbs. chopped tomato, seeded

Season with:

¼ tablespoon of black pepper

2 teaspoons salt or to taste

4 ounces of tomato paste

1 cup of water

4 ounces of olives

2 ounces capers

4 ounces of pickled onions

Directions

Boil the sauce for 3 minutes.

Add the fish fillets and let them boil for 5 minutes.

Garnish with parsley on top.