Baked Sea Bass Mexicana

From "Jane Brody's God Seafood Book, 1994. Cod is also very good cooked this way. Use more jalapeno if you like the heat! I like to use some very thinly sliced red sweet pepper with the onions and save the fresh cilantro for the last minute so it still has some freshness to it.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Fish

•  vegetable oil cooking spray
• 1 1⁄4 lbs  black sea bass fillets
• 1  tablespoon fresh lime juice
•  salt, freshly ground black pepper to taste

• Sauce

• 1  tablespoon olive oil
• 2  cups  thinly sliced onions
• 1  tablespoon  minced garlic
• 1 (298 ounce) can Italian plum tomatoes, drained and juice reserved, chopped
• 2  tablespoons  drained capers
• 16  Spanish olives, rinsed
• 1  pickled jalapeno pepper, finely chopped (about 1 tbsp.)
• 3  tablespoons  chopped cilantro or 3  tablespoons flat-leaf Italian parsley
• 1  teaspoon  chopped fresh thyme (or 1/2 tsp. dried thyme leaves)
•  salt, freshly ground black pepper to taste

Directions

1. Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready.
2. Preheat oven to 425 Fahrenheit.
3. Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes.
4. Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through.