Veracruz-Style Tilapia (Pescado A La Veracruzana)

• 3 tablespoons olive oil, divided
• 4 (6-ounce) tilapia fillets or other white fish fillets
• Salt and freshly ground black pepper
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups canned crushed tomatoes with juice
• 1 Anaheim chile, stemmed, seeded and cut into thin strips
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 cup pitted and halved green olives
• 1/4 cup capers, drained

1. Preheat oven to 350 degrees F.
2. In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat.
3. Season the fish fillets on both sides with salt and black pepper, to taste.
4. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side.
5. Transfer the fish to a glass baking dish where they fit snugly.
6. In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat.
7. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
8. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil.
9. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes.
10. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes.
11. Season the sauce with salt and pepper, to taste.
12. Pour the sauce over the fish in the baking dish.
13. Bake until the fish is heated through, about 5 minutes.
14. Remove the dish from the oven, discard the bay leaf and serve.

olive oil, tilapia fillets, salt, onion, garlic, tomatoes, anaheim chile, bay leaf, oregano, capers

Taken from www.foodnetwork.com/recipes/marcela-valladolid/veracruz-style-tilapia-pescado-a-la-veracruzana-recipe.html (may not work)