Veracruz-Style Red Snapper

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

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)

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

Gather the ingredients.

Step 4

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.

Step 5

Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.

Step 6

Remove from the heat and stir in oregano.

Step 7

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.

Step 8

Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.