Veracruz-Style Red Snapper

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 452 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 2 limes, juiced
• 1 tablespoon capers
• 1 cup cherry tomatoes, halved
• 1 jalapeno pepper, seeded and chopped
• ½ teaspoon cayenne pepper, or more to taste
• ½ white onion, diced
• 1 tablespoon caper juice
• ⅓ cup pitted, sliced green olives (such as Castelvetrano)
• 2 (7 ounce) red snapper fillets, cut in half

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 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.

Step 3

Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.

Step 4

Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.

Step 5

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.

Step 6

Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.