There’s something comforting about cooking a dish that feels special without asking you to spend your whole evening in the kitchen. Cod Veracruz has always been one of those recipes I reach for on nights when I want dinner to feel a bit brighter. The flavors are bold but familiar, and the whole thing comes together while I’m still deciding whether I want rice on the side or just a simple salad.
What I love most is how the sauce builds itself without much effort. I remember the first time I made it, I was halfway convinced the olives would overpower the fish. Instead, everything settled into a balanced mix that reminded me of warm coastal evenings, even though I was standing in my small kitchen with a grocery bag of frozen cod.
The Ingredients That Make This Dish Shine
The heart of this recipe is the sauce. It’s one of those sauces that makes you casually tear off a piece of bread just for “one more taste.” I usually start by softening onions and tomatoes until they look a bit slouchy. Then come the olives, capers, and a splash of either dry sherry or white wine. Each ingredient brings its own personality, and together they round out the gentle flavor of the fish.
I’ve tried adding a pinch of smoked chile seasoning when I want the sauce to feel deeper. A light touch is enough, and it works beautifully with the tomatoes and briny bits. Some cooks like adding raisins for sweetness, but I find the dish stays clean and balanced without them, especially if I’m keeping things low carb.
Choosing the Right Fish
Any mild, flaky white fish fits comfortably in this recipe. Cod is my usual pick because I always have a bag in the freezer. On days when I want a firmer bite, halibut works nicely. I’ve used tilapia when that’s what I had on hand, and once I even found a piece of wahoo at a local market and tossed it in. The sauce is forgiving, which is probably why I return to this recipe so often.
What Makes the Flavor So Distinct
There’s a lovely mix of gentle and bold flavors happening here. The fish stays tender, while the olives and capers bring a bright punch. I often add red bell peppers when I want to sneak in a few more vegetables, especially on busier weeks when I’m not sure what my meals will look like later.
Dry sherry brings a sharper edge than white wine, and it helps the tomatoes taste fuller. The whole dish cooks quickly, which makes it perfect for nights when I’m too tired to think but still want something home-cooked. It’s the kind of recipe I can start while still answering a message, and by the time I finish chopping a handful of herbs, the kitchen smells inviting.
Another thing I love is that the leftover sauce has a second life the next day. I’ve spooned it over shrimp, salmon, and once even over a piece of grilled chicken. Every time it felt like a fresh meal.
Step-By-Step Cooking Breakdown
1. Prep the fish
Pat the fish dry and sprinkle a little salt over the top. This helps it stay firm as it cooks.
2. Cook the vegetables
Soften onions and bell peppers in a skillet with oil. I usually give them a little extra time until they smell sweet.
3. Add the remaining ingredients
Tomatoes, olives, capers, garlic, and seasonings go in next. Let them simmer so they meld together.
4. Build the sauce
After a short simmer, the sauce thickens slightly and everything looks settled.
5. Add the fish
Nestle the fish right into the sauce, cover the pan, and let it gently cook until flaky.
Helpful Tips From My Kitchen
I’ve made this recipe on rushed evenings and on days when I had time to linger over the stove. In both cases, a few habits always made the dish better:
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Let the onions soften longer than you think. They bring natural sweetness and help balance the briny flavors.
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If the tomatoes taste too sharp, a splash more sherry helps mellow things out.
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Keep an eye on the fish. It cooks quickly, and once it flakes easily, turn off the heat. Overcooking makes it tough.
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If you like a slight smoky taste, use a mild smoked chile blend. A small amount is enough.
Cooking Ahead and Saving Time
This dish works wonderfully if you prep the sauce earlier in the day. I’ve often made the sauce in the morning and tucked it into the fridge. Come evening, all I had to do was warm it gently and add the fish.
Leftovers store well too. The sauce gets richer overnight, and the next day I sometimes serve it over fresh seafood or even roasted vegetables.
Simple Ways to Serve It
Cod Veracruz fits into so many meals. I’ve spooned it over cauliflower rice, served it with grilled vegetables, or paired it with crusty bread when I wasn’t watching carbs too closely. It’s light enough for warm weather but still cozy on colder nights.
If you’re cooking for guests, serve it in the skillet right on the table. It always looks impressive without any extra effort.
Storing Extra Portions
Store leftovers in an airtight container in the fridge. The sauce tastes even better on day two. If the fish feels too soft after reheating, serve it flaked over rice or greens. The flavors hold up beautifully.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well and save time. They give the sauce a slightly richer taste.
What can I use in place of sherry?
White wine or even a splash of broth works fine. The sauce will still taste balanced.
Does the fish need to be thawed?
If you’re using frozen cod, thaw it first so it cooks evenly.
Can I add heat?
A pinch of mild chile seasoning is usually enough. This dish tastes best when the heat doesn’t overpower the other ingredients.
Is this dish good for meal prep?
The sauce holds up beautifully, so you can make it earlier. Add the fish just before serving for the best texture.
Low Carb Cod Veracruz
A bright, savory skillet dinner where flaky cod simmers in a fragrant mix of peppers, tomatoes, olives, and warm spices.
Ingredients
- 2 pounds cod fillets
- 1 cup chopped red bell pepper
- 1 onion thinly sliced
- 14 ounces diced tomatoes
- 2 tablespoons olive oil
- 1 cup green olives pitted and halved
- 2 tablespoons capers
- 2–3 cloves garlic minced
- ½ cup dry sherry or white wine
- 1 teaspoon ground cumin
- 1 teaspoon mild smoky chile powder
- ½ teaspoon Mexican oregano
- Salt and pepper to taste
- 2 tablespoons fresh lime juice
- Parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high and cook the onions with the red peppers until the onions turn soft and golden.
- Stir in the garlic until fragrant, then add the cumin, smoky chile powder, and oregano. Mix in the olives, capers, sherry, and tomatoes, letting the mixture simmer gently until it thickens and the flavors come together.
- Season the cod with salt and pepper, lay the fillets into the bubbling sauce, and spoon some of the tomato mixture over the top. Cover the skillet and let the fish cook until it flakes easily.
- Finish with a squeeze of fresh lime juice and scatter parsley over the top before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 400Total Fat 10gSaturated Fat 2gUnsaturated Fat 9gCholesterol 126mgSodium 851mgCarbohydrates 18gFiber 5gSugar 6gProtein 55g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cod Veracruz has been one of those dishes I return to again and again. It feels relaxed yet special, works with whatever white fish I have, and fills the kitchen with comforting smells without demanding much time. It’s the kind of recipe you keep in your back pocket for both quiet evenings and the days you need something that feels a little more thoughtful without taking over your night.
