This post may contain affiliate links. Read my disclosure page here.
Tilapia Veracruz is a flavorful Mexican-inspired dish featuring tender tilapia simmered in a zesty tomato sauce with olives, capers, and peppers. Perfect for an easy and delicious weeknight dinner!
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
I have the perfect dinner recipe for you today which is a great quick and delicious meal for the middle of the week – One Skillet Tilapia Veracruz. It’s also Paleo. It takes less than 30 minutes to make and most ingredients I use are standard pantry staples. This One-Skillet Tilapia Veracruz is a healthy Mexican dish with wonderful flavors. Its taste is very similar to a lot of Mediterranean meals – pretty much the same ingredients – tomatoes, peppers, onion, garlic, olives, oregano and I also added some jalapeno peppers. It’s only 1 Tbsp jalapeno peppers, and they are cooked. I couldn’t even tell it was spicy, it just adds a nice flavor, so it’s kid approved.
If you love one skillet and one-pot meals, I think you will also love this One Skillet Tilapia Caponata and this Ground Beef and Broccoli recipe.
Why You Will Love This Recipe
- Bursting with flavor: The combination of tangy tomatoes, briny olives, and zesty capers creates a rich and vibrant taste you’ll love.
- Quick and easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Versatile and crowd-pleasing: Works well with tilapia or other proteins and pairs beautifully with rice, quinoa, or crusty bread!
Ingredients And Substitutions
- Tilapia fillets – The star of the dish! You can swap tilapia with cod, snapper, halibut, or any white fish of your choice.
- Tomatoes – Fresh, chopped tomatoes add a natural sweetness. Canned diced tomatoes work as a convenient alternative.
- Red bell pepper – Brings a mild sweetness and color. You can use yellow or orange bell peppers for a slightly different flavor.
- Onion – Adds depth and a hint of sweetness. White or yellow onions work best, but shallots can also be used.
- Tomato sauce – Enhances the dish with a rich, tangy tomato base. Crushed tomatoes or marinara sauce can be substituted.
- Garlic – Fresh minced garlic adds a bold, aromatic flavor. Garlic powder can be used in a pinch.
- Black olives – Provide a briny, salty bite. Green olives or kalamata olives are great substitutes.
- Capers – Contribute a tangy, briny flavor. If unavailable, a splash of lemon juice or chopped green olives can work.
- Jalapeño slices – Adds a mild heat. Feel free to adjust the amount or swap for red pepper flakes if you prefer.
- White wine – Enhances the sauce with a subtle acidity. Chicken or vegetable broth can be used instead.
- Spices – The oregano brings an earthy, aromatic touch. Italian seasoning or thyme can be used as an alternative. And salt and freshly ground black pepper.
How to Make Tilapia Veracruz
- Sauté the Vegetables: Heat oil in a large skillet over medium-high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt, stir, reduce heat to medium, cover, and cook for 3-4 minutes until the vegetables are tender.
- Prepare the Sauce: Add tomato sauce, minced garlic, olives, capers, jalapeño slices, and white wine to the skillet. Season with salt, black pepper, and oregano. Stir well to combine.
- Season the Fish: Season both sides of the tilapia fillets with salt and freshly ground black pepper. Place the fillets on top of the Veracruz sauce in the skillet.
- Cook the Fish: Spoon some of the sauce over the tilapia fillets, cover with a lid, and cook over medium heat for 5-6 minutes, or until the fish flakes easily with a fork. Serve warm with your favorite sides!
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
These techniques and tips will help ensure your Fish Veracruz turns out deliciously flavorful and perfectly cooked every time!
- Don’t skip the capers and olives – These ingredients add a signature briny depth to the dish. If you prefer a milder taste, rinse them before adding.
- Season in layers – Add salt and seasoning at different stages (while cooking the vegetables, when making the sauce, and when seasoning the fish). This ensures every component is well-seasoned and flavorful.
- Let the sauce simmer – Allow the sauce to cook for a few minutes before adding the fish. This helps the flavors meld and develop a more balanced taste.
- Cover while cooking – Keeping the lid on while the fish cooks ensures it stays moist and absorbs the flavors from the sauce.
- Avoid overcooking the fish – Tilapia cooks quickly! Check for doneness at the 5-minute mark—it should flake easily with a fork but still be moist. Overcooked fish can become dry and tough.
- Spoon sauce over the fish – While cooking, occasionally spoon some of the sauce over the fillets to infuse them with even more flavor and keep them moist.
Pair It With
This dish pairs well with rice, quinoa, or crusty bread to soak up the delicious Veracruz sauce. Sometimes I also serve it with creamy mashed potatoes or cauliflower mash for a low-carb side.
If you are looking for a dinner recipe for this week, look no further, this One Skillet Tilapia Veracruz is so delicious and easy to make, you will want to make it over and over again.
More Quick & Delicious Dinners
If you enjoyed this Fish Veracruz recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pin this now to find it later
Pin It
☝ Tap stars to rate
Fish Veracruz
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 3 Tablespoon extra virgin olive oil
- 2 tomatoes, chopped
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- ½ cup tomato sauce
- 3 garlic cloves, minced
- ½ cup black pitted olives, pitted and halfed
- 1 Tablespoon capers, rinsed and drained
- 1 Tablespoon jalapeño pepper slices, chopped
- ¼ cup white wine
- 1 Tablespoon oregano
- salt and ground black pepper, to taste
- 4 tilapia filets
Instructions
- Sauté the vegetables: Heat oil in a large skillet over medium-high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt, stir, reduce heat to medium, cover, and cook for 3-4 minutes until the vegetables are tender.
- Prepare the sauce: Add tomato sauce, minced garlic, olives, capers, jalapeño slices, and white wine to the skillet. Season with salt, black pepper, and oregano. Stir well to combine.
- Season the fish: Season both sides of the tilapia fillets with salt and freshly ground black pepper. Place the fillets on top of the Veracruz sauce in the skillet.
- Cook the fish: Spoon some of the sauce over the tilapia fillets, cover with a lid, and cook over medium heat for 5-6 minutes, or until the fish flakes easily with a fork. Serve warm with your favorite sides!
Video
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Sounds good. Gonna try it. But, BTW, “baked” is not a great description for a meal that’s made in a pan.
Thanks for pointing this out, Barry! Yes, the title of the post is one skillet tilapia veracruz, i don’t know why the recipe card says ‘baked’. I will fix it.
it looks so yummyyyyyy
can’t wait to have it
Amazing! Def a keeper.
Wow! Without diminishing the fish, the flavour of this dish is fantastic. Add to this, the recipe is easy.Many thanks.
I made this for a family meal and it was delicious! To fit my family’s preferences, I subbed mild chopped green chiles for the jalapenos & sliced baby bella mushrooms for the olives. Topped with scallions as per the photos. I can’t wait to try your instant pot recipes! Thanks!
Made this two nights ago. Omg, so delicious! This is a keeper! Thank you!
Wow! Easy and delicious. Husband really liked it, too, which he usually never says about any fish that I make. I have been looking to amp up my fish repertoire and this dish is a great addition. The package of cod I used only had 3 small fillets so I added a pound of shrimp for extra protein…husband liked the fish best and I liked the shrimp. Served w/ vermicelli but thinking rice would have absorbed some of the sauce a little better Definitely a keeper–Thanks!
The first words out of my husband’s mouth after eating this were, “Restaurant quality!”
My words….absolutely delicious! Thank you for this great recipe!
Wow, awesome! So happy you and your husband loved the recipe! 🙂
I made this dish, is delicious!! I didn’t put capers or jalapeno, instead of jalapeno I put crushed red peppers, and I used sea salt. I will make it again!!!
Thanks for the recipe!!
Awesome! So glad you liked it, Cristina!! 🙂
Love meals that only require one skillet!