Veracruz-Style Red Snapper

Ingredients

• 2 tbsp olive oil
• 1/2 medium white onion, diced
• 3 cloves garlic, minced
• 1 tbsp capers
• 1 tbsp caper juice
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted, sliced green olives (such as Castelvetrano)
• 1 medium jalapeño pepper, seeded and chopped
• 2 tsp chopped fresh oregano
• 2 tsp olive oil
• 2 (7 oz) red snapper fillets
• 1/2 tsp cayenne pepper, or more to taste
• Salt and pepper to taste
• 2 medium limes, juiced

Instructions

1. Preheat the oven to 425°F (220°C).
2. Make the sauce: Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook, stirring, until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. 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.
4. Remove from heat and stir in oregano.
5. Brush 1 tsp olive oil over the bottom of two small baking dishes. Add 1 tbsp sauce to each dish, then place a snapper fillet on top.
6. Season fish with cayenne pepper, salt, and black pepper. Cover with remaining sauce, then drizzle lime juice over top.
7. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.