Name: Veracruz-Style Red Snapper
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Olive oil - 2 tablespoons; White onion, diced - ½ medium; Garlic, minced - 3 cloves; Capers - 1 tablespoon; Caper juice - 1 tablespoon; Cherry tomatoes, halved - 1 cup; Pitted, sliced green olives (such as Castelvetrano) - ⅓ cup; Jalapeno pepper, seeded and chopped - 1 medium; Chopped fresh oregano - 2 teaspoons; Olive oil - 2 teaspoons; Red snapper fillets - 2 (7 ounce); Cayenne pepper, or more to taste - ½ teaspoon; Salt and pepper to taste - ½ teaspoon; Limes, juiced - 2 medium

Ingredients for - Veracruz-Style Red Snapper

1. Olive oil 2 tablespoons

2. White onion, diced ½ medium

3. Garlic, minced 3 cloves

4. Capers 1 tablespoon

5. Caper juice 1 tablespoon

6. Cherry tomatoes, halved 1 cup

7. Pitted, sliced green olives (such as Castelvetrano) ⅓ cup

8. Jalapeno pepper, seeded and chopped 1 medium

9. Chopped fresh oregano 2 teaspoons

10. Olive oil 2 teaspoons

11. Red snapper fillets 2 (7 ounce)

12. Cayenne pepper, or more to taste ½ teaspoon

13. Salt and pepper to taste ½ teaspoon

14. Limes, juiced 2 medium

How to cook deliciously - Veracruz-Style Red Snapper

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.