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Main course · Mexican

Huachinango a la Veracruzana (Whole Fish in Tomato Sauce)

45 min Serves 4 ~287 kcal/serving ~£13.00 (£3.25/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 2 whole sea bream, gutted
  • 400 g plum tomatoes
  • 60 g green olives, pitted
  • 1 tbsp capers
  • 1 onion
  • 3 garlic cloves
  • 1 bay leaves
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
287 kcal
Protein
31.1 g
Carbohydrate
6.8 g
of which sugars
5.2 g
Fat
14.5 g
of which saturates
2.7 g
Fibre
2.1 g
Salt
1.20 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion and garlic cloves in the olive oil for 5 minutes until soft.

  2. 2

    Add the plum tomatoes, green olives, capers and bay leaf, then simmer for 15 minutes until thickened.

  3. 3

    Score the sea bream a few times on each side and nestle into the sauce.

  4. 4

    Cover and simmer for 15-18 minutes, turning once, until the fish is cooked through and flakes easily.

  5. 5

    Remove the bay leaf and serve the fish whole with the sauce spooned over.

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