Type what you have

Ingredients

• ✓ caper juice
• olive oil
• onion
• garlic
• caper
• cherry tomato
• green olive
• jalapeno pepper
• oregano
• olive oil
• red snapper fillet
• cayenne pepper
• salt
• pepper
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 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.
4. 4 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.
5. 5 Remove from the heat and stir in oregano.
6. 6 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.
7. 7 Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
8. 8 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ caper juice
• linguine pasta
• olive oil
• garlic
• anchovy paste
• caper
• tomato
• black olive
• oregano
• white sugar
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
3. 3 Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.

By ttkc