Ingredients

• 2 tbsp Olive Oil
• 0.5 Medium White Onion
• 3 cloves Garlic
• 1 tbsp Capers
• 1 tbsp Caper Juice
• 1 cup Cherry Tomatoes
• ⅓ cup Green Olives
• 1 Medium Jalapeno Pepper
• 2 tsp Fresh Oregano
• 2 tsp Olive Oil
• 2 (7 oz) Red Snapper Fillets
• 0.5 tsp Cayenne Pepper
• Salt to taste

Directions

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