Rock Cod Veracruzana

• 3 1/2 tablespoons extra-virgin olive oil, divided
• 1 small onion, halved and thinly sliced
• 2 tablespoons chopped fresh oregano leaves, divided
• 3 or 4 small bay leaves
• 2 garlic cloves
• 3/4 cup small pimiento-stuffed green olives
• 1 or 2 jalapeno chiles
• 1 tablespoon brine-packed capers, drained, and chopped if large
• 1 can (14.5 oz.) good-quality diced tomatoes, such as Muir Glen
• 2 teaspoons sugar
• 1/8 teaspoon cinnamon
• 1/2 cup dry white wine
• 4 small or 2 large rock cod (Pacific snapper) fillets (1 to 1 1/2 lbs. total)
• 1 tablespoon fresh lime juice, plus several lime slices
• 1 tablespoon chopped flat-leaf parsley
• Cooked white rice

1. Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
2. To pan, add garlic, olives, capers, juices from tomato can, sugar, cinnamon, and wine. Simmer sauce, uncovered and stirring occasionally, until reduced slightly, 3 minutes. Stir in tomatoes, remaining 1 tbsp. oregano, and chile.
3. Slip fish into sauce and spoon some sauce on top. Reduce heat to medium-low, cover pan, and cook just until fish is opaque throughout, 8 to 10 minutes. Drizzle lime juice over fish and sauce.
4. Serve fish over rice. Spoon on sauce, drizzle with remaining oil, sprinkle with parsley, and add a lime slice.

extravirgin olive oil, onion, oregano, bay leaves, garlic, green olives, chiles, capers, tomatoes, sugar, cinnamon, white wine, rock, lime juice, flatleaf parsley, white rice

Taken from www.myrecipes.com/recipe/rock-cod-veracruzana (may not work)