A zesty Veracruz sauce made with tomatoes, jalapeño peppers, olives, and oregano tops red snapper fillets baked in individual baking dishes.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
452 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Step 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. Stir in capers and caper juice.
Step 4
Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes. Remove from the heat and stir in oregano.
Step 5
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. Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
Ingredients
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons olive oil
3 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 tablespoon capers
1 cup cherry tomatoes, halved
1 medium jalapeno pepper, seeded and chopped
2 medium limes, juiced
1 tablespoon caper juice
2 (7 ounce) red snapper fillets
0.5 teaspoon cayenne pepper, or more to taste
0.5 medium white onion, diced
0.33333334326744 cup pitted, sliced green olives (such as Castelvetrano)
