Pescado Veracruzano (Baked fish Veracruz style)

• 1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
• Juice of 1 lime
• Freshly ground pepper to taste
• 1/4 cup olive oil
• 2 cups thinly sliced onion
• 1 tablespoon finely minced garlic
• 2 green peppers, cored, seeded and thinly sliced
• 2 teaspoons oregano
• 1/4 teaspoon dried hot red pepper flakes
• 3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

1. Preheat oven to 425 degrees.
2. Squeeze lime and rub fish with juice.
3. Coarsely chop lime rind and put in cavity.
4. Sprinkle fish inside and out with pepper.
5. Place in baking dish.
6. Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted.
7. Add green peppers and stir briefly.
8. Add oregano, pepper flakes and tomatoes.
9. Bring to boil and let cook about 10 minutes.
10. Pour sauce over fish and place in oven.
11. Bake, basting often with sauce, about 30 minutes or until done.
12. When cooked, back fin bones will slip out easily when tugged.
13. Brush fish with sauce and serve.

fish, lime, freshly ground pepper, olive oil, onion, garlic, green peppers, oregano, tomatoes

Taken from cooking.nytimes.com/recipes/10151 (may not work)