Snapper Veracruzana

3/4 - 1 lb. skinless red snapper fillets
1 lime, juiced
1 c. cherry or grape tomatoes, halved
1 dzn. green olives, halved
2 tbsp. capers
1 jalapeno, cut in 1/8" strips
1 bell pepper (yellow, red, or orange), cut in 1/4" strips
or 
3 baby bell peppers, cut in 1/8" rings
3 cloves garlic, minced
2 shallots, chopped
2 tbsp. flat leaf parsley, minced
3/4 c. dry white wine
1 tbsp. olive oil
salt to taste
pepper to taste

Optional:
1 c. cooked couscous
2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. flat leaf parsley, minced

Preheat the oven to 350°F & line a medium baking dish with foil. Meanwhile, lightly salt and pepper the snapper fillets and drizzle them with lime juice. Toss all of the veggies (olives, peppers, capers, tomatoes, garlic, shallots) in the dish. Add the wine, about 1 tsp. salt, 1 tsp. pepper, and drizzle with olive oil. Pop in the oven for 5 minutes.

Optional step: If preparing couscous, bring 1 c. water and olive oil to boil. Add couscous, remove from heat and cover. Prior to serving, fluff with a fork and fold in the parsley and garlic. (This can all be done while the fish is in the oven.)

After cooking for 5 minutes, nestle the snapper fillets on top of the veggies and cook for 20 minutes more. Serve over a bed of couscous or simply as is.