Baked Sole Mexicana

• 6 ounces sole or 6 ounces flounder fillets, patted dry
• 1 lime, juice of
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion, minced
• 3 garlic cloves, minced
• 1 (14 ounce) can peeled tomatoes, drained and chopped
• 1 bay leaf
• 1/2 teaspoon dried marjoram
• 3 fresh jalapeno peppers, seeded and minced
• 1/4 cup chopped fresh parsley

1. Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
2. Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
3. In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
4. Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
5. Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
6. Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
7. Sprinkle the remaining chopped parsley over the top and serve.

flounder, lime, salt, pepper, olive oil, onion, garlic, tomatoes, bay leaf, marjoram, jalapeno peppers, parsley

Taken from www.food.com/recipe/baked-sole-mexicana-371362 (may not work)