-
1. Preheat the oven to 220°C (425°F). Cut the zucchini into half-moons, slice the red bell peppers into strips, and cut the red onion into wedges. Toss on a large baking sheet with a drizzle of olive oil and a pinch of salt and black pepper.
1 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper,
2 piece Zucchini,
2 piece Red bell pepper,
1 piece Red onion
-
2. Roast the vegetables in the preheated oven for 20–25 minutes, turning once halfway through, until tender and lightly charred at the edges. Remove and set aside.
-
3. While the vegetables roast, roughly chop the Roma tomatoes, finely slice the white onion, and mince the garlic. Heat the remaining olive oil in a large oven-safe skillet over medium heat. Add the white onion and cook for 4–5 minutes until softened and translucent.
2 tbsp Olive oil,
1 piece White onion
-
4. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes, dried Mexican oregano, ground cumin, and bay leaves. Stir well and simmer over medium heat for 10 minutes until the tomatoes break down into a loose, saucy consistency.
4 clove Garlic cloves,
5 piece Roma tomatoes,
1 tsp Dried Mexican oregano,
0.5 tsp Ground cumin,
2 piece Bay leaves
-
5. Stir in the green olives, capers, and pickled jalapeño slices. Add half the flat-leaf parsley and season with salt and black pepper to taste. Simmer for 2 more minutes, then remove the bay leaves.
0.5 cup Green olives (pitted, sliced),
2 tbsp Capers,
2 tbsp Pickled jalapeño slices,
0.1 cup Fresh flat-leaf parsley,
1 tsp Salt,
0.5 tsp Black pepper
-
6. Pat the fish fillets dry and season both sides with salt, black pepper, and the juice of one lime. Nestle the fillets into the sauce in the skillet, spooning some sauce over the top of each fillet.
4 piece White fish fillets (such as snapper or tilapia),
1 piece Lime,
1 tsp Salt,
0.5 tsp Black pepper
-
7. Transfer the skillet to the oven and bake at 200°C (400°F) for 12–15 minutes, or until the fish is opaque and flakes easily with a fork. Do not overbake — the fish should remain moist.
-
8. Plate each fillet with a generous spoonful of the Veracruzana sauce alongside the roasted vegetables. Scatter the remaining flat-leaf parsley and fresh cilantro over the top, and serve with the remaining lime cut into wedges for squeezing.
0.1 cup Fresh flat-leaf parsley,
1 piece Lime,
0.2 cup Fresh cilantro (garnish)
