Veracruz-style bass
The Veracruz-style bass is one of the traditional dishes of the Mexican state of Veracruz (I think the name is more than obvious). I think the traditional fish used commonly is red snapper, but I always prepare it with any white fish I have on hand, this time it was bass. The result of the combination of ingredients, it’s very versatile and it goes well with many types of fish. 
Its basic ingredients are olives, capers, onions, tomatoes, herbs and chiles (specifically chile güero). It is said to be a dish that reflects the miscegenation in Mexico; tomatoes and chile are typical of ancient Mexico and olives and bay leave are of Spanish origin. 
This is a light recipe, you don’t have to fry the fish, you first marinate the bass with lime, you add the salsa, bake it and its ready. I’ve seen recipes that add bread to the fish and then fry it … like in the majority of old recipes, I think every family has its own version. I like this recipe very much, and it has been prepared this way for a very long time in my home. It is also a timeless recipe, it will cool during hot weather and comfort in cold weather. A perfect recipe for the crazy weather of February. 
If you want to try a traditional recipe from one of the most cheerful Mexican states, the Veracruz- style bass is a good choice.
- 1 medium onion, sliced
- 2 garlic cloves, finely chopped
- 4 tomatoes, peeled, seeded and chopped
- 2 bay leaves
- 1 pinch of ground oregano
- 4 skinless bass fish fillets
- 2 Tablespoons lime juice
- ¼ cup green olives, pitted and chopped
- 4-6 chiles güeros
- Salt and pepper
- In a skillet heat olive oil. Sauté the onion and garlic. When the onion is translucent, add the tomato, bay leaves and oregano. Simmer for 10 minutes. Move constantly. Season with salt and pepper to taste.
- Heat oven to 180°C (350°F). Arrange bass fillets in a single layer in a shallow baking dish. Squeeze lime juice over the bass fillets. Season with salt and pepper. Spoon the prepared tomato sauce over fish. Sprinkle olives and chiles güeros. Bake for 20-30 minutes or until fish is opaque in center.
- Enjoy!
- You can substitute bass with another type of white fish.
- You can serve with rice.
This dish looks fantastic – such a healthy and flavourful way to eat fish! I love the flavor profile – can’t wait to try this soon!
Hi Medha,
You are right, it is a very flavourful fish (and very traditional). In your blog you have so many healthy and delicious recipes! The quinoa paella looks really good.