Ingredients
Veracruz Sauce:
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2 tablespoons olive oil
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½ medium white onion, diced
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3 cloves garlic, minced
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1 tablespoon capers
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1 tablespoon caper juice
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1 cup cherry tomatoes, halved
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⅓ cup pitted, sliced green olives (such as Castelvetrano)
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1 medium jalapeno pepper, seeded and chopped
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2 teaspoons chopped fresh oregano
Snapper:
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2 teaspoons olive oil
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2 (7 ounce) red snapper fillets
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½ teaspoon cayenne pepper, or more to taste
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salt and pepper to taste
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2 medium limes, juiced
Directions
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Gather the ingredients.
![Veracruz-Style Red Snapper ingredients in glass bowls]()
Dotdash Meredith Food Studios
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
![Onions and garlic cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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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.
![Onions, tomatoes, olives, and jalapenos cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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Remove from the heat and stir in oregano.
![Onions, tomatoes, olives, and jalapeño in a pan with oregano]()
Dotdash Meredith Food Studios
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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.
![Two baking dishes, one with vegetables and the other with vegetables and red snapper]()
Dotdash Meredith Food Studios
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Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
![Two baking dishes with vegetables and red snapper]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
![Baked Veracruz-Style Red Snapper in a white baking dishes]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 452 | Calories |
| 25g | Fat |
| 16g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 452 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 4g | 18% |
| Cholesterol 73mg | 24% |
| Sodium 1034mg | 45% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 43g | 86% |
| Vitamin C 44mg | 49% |
| Calcium 131mg | 10% |
| Iron 2mg | 11% |
| Potassium 1148mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
