Pescado a la Veracruzana

AT A GLANCE

  • Serves 4 people

  • 3 vine-ripened tomatoes
  • 2 tbsp olive oil
  • 4 golden shallots, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 250 gm (1 punnet) assorted cherry tomatoes
  • 16 large pimiento-stuffed olives, halved
  • 1 preserved roasted pimiento, finely chopped (see note)
  • 1 tbsp large capers in vinegar, rinsed
  • 1 tbsp coarsely chopped coriander
  • 2 fresh bay leaves
  • ¼ tsp annatto paste (optional)
  • 20 gm butter, for greasing
  • 4 red snapper fillets (about 180gm each)
  • To serve: coriander leaves and iceberg lettuce, cut into wedges
01   Preheat oven to 220C. Grill tomato on a cake rack over an open flame on your stovetop until skin is blackened (5-10 minutes; see note). When cool enough to handle, peel, then finely chop.
02   Heat oil in a frying pan over high heat, add golden shallot and garlic and stir occasionally until tender (5-10 minute). Add tomatoes, olives, pimiento, capers, coriander, bay leaves and annatto paste and cook until combined (3 minutes), season to taste and set aside.
03   Grease a 20cm x 28cm baking dish with butter, add fish, then top with tomato sauce and cook until fish is cooked through (30-40 minutes). Scattered with coriander and serve with iceberg lettuce to the side.

Note We used Goya pimientos, which are available in jars from select delicatessens. If you don't have a gas stovetop, you can roast the tomatoes in the oven at 220C until their skins blister (10 minutes).

Topics:

MEXICAN, CAPERS, TOMATOES, DRINK SUGGESTION, SNAPPER, MAIN, SEAFOOD, OLIVES, GARLIC, SPRING, CHILLIES, SHALLOTS, FISH

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND LISA FEATHERBY

Drinking Suggestion:

A DEEP PINK, FRUITY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Sep 2011

Sep 2011

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