Veracruz Red Snapper

Vera Cruz Red Snapper
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 red snapper fillets, cut in half
  • 4 tablespoons olive oil
  • 1 white, onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons capers
  • 2 tablespoons caper juice
  • 2 cups cherry, tomatoes, halved
  • ⅔ cup pitted, sliced green, olives
  • 2 jalapeno, peppers, seeded and chopped
  • 4 teaspoons chopped fresh, oregano
  • 4 teaspoons olive oil
  • salt and, pepper, to taste
  • 1 teaspoon cayenne, pepper, or more to taste
  • 4 limes, juiced
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. Stir in tomatoes, olives, jalapeno peppers, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  4. 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.
  5. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.