This dish is like the Pinoy Sarciado. Maybe this is our version of Pescado a la Vera Cruz! Maybe not. It's just that our Sarciado came to my mind when this dish was being prepared.
Let's Cook My Way's tweaked version of Pescado a la Vera Cruz used olive oil, peeled tomatoes, green olive, capers, jalapeno, parsely, rosemary, marjoram, dried oregano and bay leaves. Tita Nelia demonstrated in her class as part of her TAPAS cooking lesson last Tuesday at Urdaneta Village. Just make sure that you get fresh fish (fillet) and you're guaranteed a unforgettable dinner of Pescado a la Vera Cruz with Tortilla Chips!
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