Veracruz-Style Red Snapper

Name: Veracruz-Style Red Snapper
Total time: 45
Yield: 2
Ingredients: 2 tablespoons olive oil; 0.5 medium white onion, diced; 3 cloves garlic, minced; 1 tablespoon capers; 1 tablespoon caper juice; 1 cup cherry tomatoes, halved; 0.33333334326744 cup pitted, sliced green olives (such as Castelvetrano); 1 medium jalapeno pepper, seeded and chopped; 2 teaspoons chopped fresh oregano; 2 teaspoons olive oil; 2 (7 ounce) red snapper fillets; 0.5 teaspoon cayenne pepper, or more to taste; salt and pepper to taste; 2 medium limes, juiced

Recipe by John Mitzewich from allrecipes.com

Dinner 45 Mins.

Ingredients

2 servings

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2 tablespoons olive oil
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0.5 medium white onion, diced
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3 cloves garlic, minced
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1 tablespoon capers
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1 tablespoon caper juice
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1 cup cherry tomatoes, halved
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0.33333334326744 cup pitted, sliced green olives (such as Castelvetrano)

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1 medium jalapeno pepper, seeded and chopped
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2 teaspoons chopped fresh oregano
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2 teaspoons olive oil
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2 (7 ounce) red snapper fillets
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0.5 teaspoon cayenne pepper, or more to taste
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salt and pepper to taste
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2 medium limes, juiced

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in capers and caper juice.
Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes. Remove from the heat and stir in oregano.
Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet. Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.