INGREDIENTS
2 TBSP. olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 TBSP. capers
1 TBSP. caper juice
1 cup cherry tomatoes, halved
1/3 cup pitted, sliced green olives
1 jalapeno pepper, seeded and chopped
2 tsp. chopped fresh oregano
2 tsp. olive oil
2 flounder fillets, cut in half
Salt and pepper
1/2 tsp. cayenne pepper
2 limes, juiced
DIRECTIONS
Preheat oven 425 degrees
Heat olive oil in a skillet over medium heat.
Stir in the onion and cook 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, and jalapeno pepper; cook and stir until the jalapeno pepper softens and tomatoes begin to collapse, 3 minutes.
Remove from heat; stir in oregano.
Drizzle 1 tsp. olive oil into a small baking dish.
Sprinkle in 1 TBSP. of the tomato-olive mixture.
Top with 1 flounder fillet, salt, pepper and cayenne pepper.
Top with more filling and juice from 1 lime.
Repeat with remaining flounder fillet, seasoning and lime juice in a second baking dish.
Bake in the preheated oven until fish is flaky.
