Veracruz-Style Red Snapper

2 tablespoons olive oil 1/2 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 jalapeno pepper, seeded and chopped

2 teaspoons chopped fresh oregano

2 teaspoons olive oil

2 (7 ounce) red snapper fillets, cut in half

salt and pepper to taste

1/2 teaspoon cayenne pepper, or more to taste

2 limes, juiced

• Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in on- ion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.

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

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.

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 snap- per fillet, seasoning, and lime juice in a second baking dish.

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