A MEAL YOU CAN MAKE
Veracruz-style fish
Fish cooked gently with tomatoes, olives, capers and pickled chilli.
About 40 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Cod fillets, boneless
- 400g Tinned tomatoes
- 120g Onion, sliced
- 10g Garlic, minced
- 50g Olives, pitted and sliced
- 15g Capers, drained
- 20g Pickled jalapenos, sliced
- 15ml Olive oil
- 1 tsp Dried oregano
- 4 whole Corn tortillas
Allergens: Fish; check tortillas and pickles for wheat/gluten and sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~388 kcal · 33g protein · 37g carbohydrate · 12g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare onion, garlic, olives, capers and jalapenos. Check fish for bones with separate utensils, then wash hands.
Warm the tortillas
Warm tortillas in the dry pan following the packet; keep wrapped on a plate.
Build the sauce
Warm oil over medium heat. Soften onion, add garlic briefly, then tomatoes, olives, capers, jalapenos and oregano. Simmer and stir until slightly thickened.
Gently cook the fish
Nestle fish into the sauce. Cover and simmer on low until the thickest part is cooked, extending if needed. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check and serve
Spoon the hot tomato and olive sauce over the fish and serve with tortillas.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 25 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Veracruz-inspired · cod adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.