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Veracruz Red Snapper

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
2 servings
Dinner Mexican
Veracruz Red Snapper
Ingredients
  • 2 tablespoons olive oil
  • 1/2 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon capers
  • 1 tablespoon caper juice
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pitted, sliced green olives (such as Castelvetrano)
  • 1 medium jalapeno pepper, seeded and chopped
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons olive oil
  • 2 (7 ounce) red snapper fillets
  • 1/2 teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste
  • 2 medium limes, juiced
Instructions
1
Acquire the necessary components.
2
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
3
Prepare the sauce: Heat oil in a pan over medium heat. Introduce the onion and cook, stirring occasionally, until it becomes transparent, taking approximately 6 to 7 minutes. Add the garlic and cook for a brief period until it emits a fragrant aroma, roughly 30 seconds.
4
Combine the capers and their juice. Add tomatoes, olives, and jalapeño; cook and stir until the tomatoes start to break down and the jalapeño becomes soft, around 3 minutes.
5
Withdraw from heat and incorporate oregano into the mixture.
6
Prepare the snapper: Anoint 1 teaspoon of oil at the bottom of two small baking dishes. In each dish, add 1 tablespoon of sauce, followed by a snapper fillet.
7
Season with cayenne pepper, salt, and black pepper. Overlap the dish with more sauce, then drizzle lime juice over the top.
8
Bake in the preheated oven until the fish separates easily with a fork, taking 15 to 20 minutes.