Fish with Salsa Veracruzana (Pescado a la Veracruzana)
Versions of salsa a la veracruzana range from thin to thick, fussy to minimalist. This one comes from La Sopa Restaurant in Xalapa, where owner/chef Pepe Ochoa has been known to serve his salsa a la veracruzana with canned tuna in empanadas.
Ingredients
- 1 whole 3-pound fish such as red snapper, grouper, sea bass, or Pacific rockfish scaled and gutted, gills removed
- 1-1½ teaspoons kosher salt
- 3 bay leaves optional
- 3 sprigs thyme optional
- ½ cup olive oil
- 3-4 cups
Veracruzana Sauce
Instructions
- Preheat the oven to 425°F.
- Rinse the fish thoroughly, inside and out, under cold running water, being sure to remove all traces of blood and gills. Blot thoroughly dry, inside and out. Lightly sprinkle the skin and cavity with kosher salt. If desired, place bay leaves and thyme sprigs inside.
- Rub the fish with olive oil and lay it in a roasting pan large enough for it to lie flat. Note how thick the fish is at its thickest point. Add 2 cups or more of warm sauce to cover the fish. (If the sauce was made beforehand, simmer to heat.) Put fish into the oven. Roast for about 10 minutes per inch of thickness; the fish will be done when the eyes are completely white and the flesh near the back bone is no longer translucent but flakes easily when prodded with a toothpick. You will probably want to turn the fish (gently) once about halfway through the roasting time.
- Serve with more sauce on the side if desired.
Nutrition
Calories: 580kcalCarbohydrates: 1gProtein: 70gFat: 32gSaturated Fat: 5gCholesterol: 126mgSodium: 1090mgPotassium: 1424mgFiber: 1gVitamin A: 401IUVitamin C: 7mgCalcium: 113mgIron: 1mg