I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

  • Cook and stir in garlic until fragrant, about 30 seconds. 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 snapper 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.

Nutrition Facts

452 calories; protein 43.1g; carbohydrates 16.2g; fat 25.2g; cholesterol 72.6mg; sodium 1033.5mg. Full Nutrition
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Reviews (206)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2012
Glad my Doctor insisted on more fish in the diet! This was fast fresh and so very good. Thanks for the recipe Chef John! Read More
(34)

Most helpful critical review

Rating: 3 stars
08/31/2016
Not bad! Made with tilapia and used regular olives instead of Castelvetrano because that's what I had. Also used less lime ( 3/4 of one). Made 1 baking dish without jalapenos and cayenne for the kids; grown-ups got full strength. Hubby suggested less cayenne and more jalapeno next time. Nice complexity of flavors; served with yellow rice and roasted Brussels sprouts. Read More
(1)
262 Ratings
  • 5 star values: 235
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/24/2012
Glad my Doctor insisted on more fish in the diet! This was fast fresh and so very good. Thanks for the recipe Chef John! Read More
(34)
Rating: 5 stars
07/24/2012
I made this exactly as written, except: I used a chopped, fresh (locally grown) tomato instead of cherry tomatoes, and I only had one lime. Anyhow, it turned out great -- really delicious and just what I was looking for. I often order fish Veracruz at restaurants, but had never tried it at home. I served it with rice and an avacado salad. I will make this again for sure -- hubby loved it too. Thanks Chef John! Read More
(28)
Rating: 5 stars
08/06/2012
Delicious! This was a big hit with everyone, and Weight Watchers friendly. Do take the effort to find the Castelvetrano olives; very flavorful. I was able to track them down at Whole Foods. Read More
(18)
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Rating: 5 stars
07/03/2015
This dish looks and tastes complicated but goes together very quickly and easily. I was impressed Chef John! Served with Spicy Green Beans, Mexican Rice II and Tomato, Avocado and Corn Salad as a starter all from AR. Thank you Chef John!!! Read More
(12)
Rating: 5 stars
02/21/2014
I had to use a large regular tomato instead of the cherry tomatoes and red onion instead of white. Very easy preparation and the flavor is outstanding. I sautéed the snapper in a separate pan (sprinkled with cayenne olive oil and some lime juice) then plated it and spooned the sauce on top. I don't like the sauce tasting so much like the fish. Read More
(10)
Rating: 5 stars
08/11/2014
Alterations: used Tilapia no-salt-added canned tomatoes added green & red bell peppers. Layered a bit of sauce on the bottom added sauteed yellow squash & zucchini & a bit more sauce then fish & the rest of the sauce. It was FANTASTIC - my daughter immediately asked me when I would be making it again! Read More
(7)
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Rating: 5 stars
09/18/2012
Tasy and low-cal!.. I made this tonight after first seeing the video on U-Tube... I didn't realize it was for only 2 servings which explains why my sauce wasn't quite enough but the flavors made up for that! The addition I made from another recipe was to pre-sliced then boil a couple red potatoes in salted water then layer them on top of the fish before putting the top layer of sauce. Other changes I made were leaving the fish whole using dried oregano and red onion because of what I had. My three guys all liked it and the pickiest never said anything about the onions. I didn't have capers but I'll be sure to have them next time. I used some of the olive brine as a substitute. The snapper's flavor wasn't great on it's own; I would want to try it with other white-fish maybe cod... Thank you! Read More
(5)
Rating: 5 stars
07/06/2015
My son thought this was the best fish ever! Great bold flavors. Followed exactly using fresh mangrove snapper except I used large martini olives instead of fancier ones and we all loved it. Chef John does it again and we thank you! Read More
(5)
Rating: 5 stars
10/30/2012
Fabulous. Made it twice. Finished both times with cilantro. Next time i might try this with shrimp. Read More
(5)
Rating: 3 stars
08/31/2016
Not bad! Made with tilapia and used regular olives instead of Castelvetrano because that's what I had. Also used less lime ( 3/4 of one). Made 1 baking dish without jalapenos and cayenne for the kids; grown-ups got full strength. Hubby suggested less cayenne and more jalapeno next time. Nice complexity of flavors; served with yellow rice and roasted Brussels sprouts. Read More
(1)
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