Baked fish alla Veracruzana

Contributed by Preston Maring, MD

Baked fish alla Veracruzana
From feedback received, there are now many more readers of the weekly market recipes. If interested, a PDF file for offerings since the opening of our market is at the bottom of my physician homepage. Skip the bio and look for my top 5 favorites: Prawns, Leeks, and Feta Pizza, Arugula Salad with Lemon Vinaigrette, Gingerbread with a Meyer Lemon Glaze, Marinated Salmon with a Watermelon-Sesame Salsa, and Roasted Asparagus with Feta. The file is updated weekly. Tricia Johnston of the Johnston Family Farms said the first of the season's local sweet corn will be in the market this week. After taste testing, next week's recipe may be a Sweet Corn, Tomato, Red Onion, and Cilantro salad. Jalapeños arrived last week. One of the Johnston's is worth 2 or 3 of what you find in the grocery stores. These wonderful peppers make this week's recipe worth the time and effort. Prepare this dish along with someone you like in the kitchen as it takes some slice and dice time. The dish is low fat, low carb, most ingredients available at the Friday Fresh Market, and it’s very tasty. FYI — on your way to 10,000 steps per day, it takes 125 steps to get from the East Entrance to Piedmont Avenue near the OB-GYN offices. Add 10% if you are 5' 2" tall. Pedometers are available for a nominal cost in the Pharmacy and Health Education Library.

Servings: 4


  • 4 snapper fillets, 5 to 6 oz each (cod or halibut works well also)
  • 1/4 cup olive oil
  • 2 yellow onions, sliced
  • 4 cloves garlic, minced
  • 2 tsp dried oregano (fresh herbs usually require 3 times as much)
  • 2 tsp chili powder
  • Pinch ground cinnamon
  • 1 to 2 large jalapeños, seeded and finely chopped (try it with one big one the first time)
  • 6 fresh plum tomatoes or equivalent of available tomatoes, chopped (many recipes suggest peeling the tomatoes — I don't)
  • Grated zest of one lemon or lime
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground pepper
  • 3 Tbsp chopped parsley
  • 1/4 cup green olives, stuffed or not


Preheat oven to 400°. Lightly oil a baking dish in which the fillets will fit in a single layer. Let them come to room temperature. In a large sauté pan, warm the olive oil. Sauté the onions until translucent. Add the garlic, oregano, chili powder, cinnamon, jalapeños, tomatoes, citrus zest and juice. Simmer for about 5 minutes. Taste and adjust seasoning. Sprinkle the fish with salt and pepper. Spread the sauce evenly over the top. Bake until the fish is opaque — about 15 minutes. Serve sprinkled with parsley and garnished with olives.

Nutrition Information (per serving)