Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- 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
| Amount Per 1 Serving | |||
| Calories | 306.79 Kcal (1284 kJ) | ||
| Calories from fat | 223.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.84g | 38% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 752.17mg | 31% | |
| Potassium | 478.39mg | 10% | |
| Total Carbs | 17.52g | 6% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 42.6mg | 71% | |
| Iron | 1.3mg | 7% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 112.74 Kcal (472 kJ) | ||
| Calories from fat | 82.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 38% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 3% | |
| Sodium | 276.41mg | 31% | |
| Potassium | 175.8mg | 10% | |
| Total Carbs | 6.44g | 6% | |
| Sugars | 2.01g | 22% | |
| Dietary Fiber | 2.01g | 22% | |
| Protein | 3.16g | 17% | |
| Vitamin C | 15.7mg | 71% | |
| Iron | 0.5mg | 7% | |
| Calcium | 34mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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