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Quick Veracruz-style Fish


This is one of my family's favorite dishes. Serve it with roasted potatoes or plain rice. If you start the potatoes first (par boil then roast in the same oven), you can have a company-worthy dinner on the table in about an hour.

  • Duration
  • Cook Time
  • Prep Time
  • 10 PeopleServings


  • 2 pound white fish fillets such as tilapia, snapper or cod
  • 1 can 14 oz diced tomatoes
  • 1 can 8 oz tomato sauce/puree
  • 1 tablespoon oregano
  • 1.5 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1/4 cup golden raisins
  • 1/2 cup green olives stuffed with pimentos


Preheat oven to 425F.
Spray a 9 x 13 glass baking pan with cooking spray.
In a bow mix together the tomato sauce/puree with the diced tomatoes. Add the oregano, garlic and onion powder and mix.
Ladle enough sauce to lightly cover the bottom of the baking dish, approximately 1/2 cup.
Lay the half the fish fillets down on top of the sauce. If you need to overlap them to get them to fit in the pan, it's fine.
Sprinkle fish with 1/8 cup raisins and 1/4 cup olives. Add half of the remaining sauce to cover the fish.
Add the remaining fish fillets and then add the remaining olives and raisins. Top with remaining sauce.
Cover pan with foil and bake in the preheated oven for 30 minutes until the sauce is bubbling and fish is cooked through.