Veracruz-Style Red Snapper

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, jalapeño pepper, . Cook and stir until jalapeño 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.