SAUCE2 Tablespoons Olive Oil
1 ½ Cups Chopped Onion
2 cloves garlic, sliced
3 Cups Chopped Tomatoes
½ Cup Sliced Pimiento Stuffed Green Olives
1-2 serrano peppers, sliced
2 Tablespoon Capers
1 bay leave
¼ Cup Chopped Parsley
¼ Cup Chopped Cilantro
Salt and Freshly Ground Pepper to Taste
FISH
4 Fish Fillets, About 4-6 Ounces Each
2 Tablespoons Lime Juice
Salt and Freshly Ground Pepper to Taste
In a oven-proof saucepan, combine the oil, add the onion to the oil, and cook, stirring, until beginning to brown, about 4 minutes. Add the garlic and cook minute more.
Add the tomatoes, reduce the heat to medium low and cook, stirring occasionally, for about 5-10 minutes or until the sauce is reduced a bit and concentrated.
Add the remaining sauce ingredients cook for another 3-5 minutes, until the flavors are richly combined and the sauce is as thick as you would like it. Taste and adjust the seasoning. Remove the bay leaves.
Place the fish into the sauce and sprinkle with some lime juice and salt and pepper. Place the pan in the oven and bake in a 375 degree oven for 10-15 minutes depending on the thickness of the fish. When the fish flakes lightly, it is done. Serve immediately, sprinkled with cilantro and olive oil and pass some lime wedges.
Serves 6
