Ingredients

• 2 tablespoons olive oil
• 0.5 medium white onion , diced
• 3 cloves garlic , minced
• 1 tablespoon capers
• 1 tablespoon caper juice
• 1 cup cherry tomatoes , halved
• 0.33 cups pitted , such as Castelvetrano
• 1 medium jalapeno pepper , seeded and chopped
• 2 teaspoons chopped fresh oregano

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 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.
4. 4 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.
5. 5 Remove from the heat and stir in oregano.
6. 6 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.
7. 7 Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
8. 8 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Nutrition per serving