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

1. Preheat oven to 425 degrees F (220 degrees C).
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.
3. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
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.
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.
6. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

olive oil, white onion, garlic, capers, caper juice, cherry tomatoes, green olives, pepper, fresh oregano, olive oil, red snapper, salt, cayenne pepper

Taken from www.allrecipes.com/recipe/228046/veracruz-style-red-snapper/ (may not work)