Filetes De Pescado A La Veracruzana (Fish Fillets Braised With Tomatoes, Capers, Olives, And Herbs)

• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced onion
• 4 garlic cloves, minced
• 3 pounds ripe tomatoes, chopped
• 1 cup sliced pitted manzanilla (or green) olives, divided
• 1/2 cup water
• 1/4 cup capers, divided
• 1/4 cup sliced pickled jalapeno peppers, divided
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons dried Mexican oregano
• 3 bay leaves
• 1 teaspoon salt, divided
• 6 (6-ounce) red snapper or other firm white fish fillets
• 1/4 cup fresh lime juice
• Flat-leaf parsley sprigs (optional)

1. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapenos, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
2. Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
3. Preheat oven to 350u0b0.
4. Spoon sauce over fish. Bake at 350u0b0 for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapenos. Garnish with parsley sprigs, if desired.

olive oil, onion, garlic, tomatoes, manzanilla, water, capers, jalapeno peppers, parsley, oregano, bay leaves, salt, red snapper, lime juice, parsley

Taken from www.myrecipes.com/recipe/filetes-de-pescado-la-veracruzana-fish-fillets-braised-with-tomatoes-capers-olives-herbs (may not work)