Veracruz-Style Red Snapper

Ingredients

• tablespoon solive oil
• 1/2 medium white onion, diced
• clove sgarlic, minced
• tablespoon capers
• tablespoon caper juice
• cup cherry tomatoes, halved
• 1/3 cup pitted, slice d green olives (such as Castelvetrano)
• medium jalapeno pepper, seeded and chopped
• teaspoon schopped fresh oregano
• teaspoon solive oil
• (7 ounce) red snapper fillets
• 1/2 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• medium limes, juiced

Instructions

1. Gather the ingredients. Dotdash Meredith Food Studios
2. Preheat the oven to 425 degrees F (220 degrees C).
3. 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. Dotdash Meredith Food Studios
4. 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. Dotdash Meredith Food Studios
5. Remove from the heat and stir in oregano. Dotdash Meredith Food Studios
6. 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. Dotdash Meredith Food Studios
7. Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top. Dotdash Meredith Food Studios
8. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Dotdash Meredith Food Studios