This recipe is from a cooking class I attended at EL ARRAYAN Restaurant in Puerto Vallarta Mexico.
6-5oz. Red Snapper fillets (with skin on)
Salt to taste
2 limes cut in half
4.5 tablespoons olive oil
1 cup white onion thinly sliced
4 garlic cloves sliced
2 pounds ripe Roma tomatoes finely chopped
2 bay leaves
¼ tsp. dried Mexican oregano
12 stuffed green olives
2 tablespoons large capers rinsed
1-tablespoon canned/jarred Jalapeno chills
Preheat oven to 325F
Rub fish with lime and salt and prick the skin side Let sit for 1.5 hours
Heat oil and sauté onion and garlic. Add the tomatoes and cook over med high heat until some of the liquid is gone.
Add fish to the pan and spoon the sauce over the fish and sprinkle fish with oil.
Bake for 20 minutes covered.