Veracruz-style Red Snapper

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon capers
• 1 tablespoon caper juice
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted, sliced green olives (such as castelvetrano)
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons chopped fresh oregano
• 2 teaspoons olive oil
• 2 (7 ounce) red snapper fillets, cut in half
• salt and pepper to taste
• 1/2 teaspoon cayenne pepper, or more to taste
• 2 limes, juiced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c).
• heat olive oil in a skillet over medium heat. stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• cook and stir in garlic until fragrant, about 30 seconds. add capers and caper juice; stir to combine.
• stir in tomatoes, olives, jalapeno pepper, . cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. remove from heat; stir in oregano.
• drizzle 1 teaspoon olive oil into a small baking dish. sprinkle in 1 tablespoon of the tomato-olive mixture. top with 1 snapper fillet, salt, black pepper, and cayenne pepper. top with more filling and juice from 1 lime. repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.