1 to 3 lbs. red snapper, or similar white fish, filleted
3 tbsp. fresh lime juice
6 tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, minced
2 lbs. skinned chopped tomatoes
1 bay leaf
1/2 tsp. oregano
1/2 c. green olives, sliced (natural style)
Salt to taste

To prepare fish, prick with a fork and cover with lime juice. Let fish sit for about 2 hours. Sprinkle with 2 tbsp. of olive oil. Cover with the following tomato sauce:

Heat 4 tbsp. of olive oil. Add the chopped onion and minced garlic. Saute until soft. Add 2 lbs. of chopped tomatoes and bay leaf, oregano, green olives and salt to taste. Cook the sauce until some of the juices have evaporated.

Pour the tomato sauce over the fish and bake at 350 degrees for 10 to 12 minutes or until the fish flakes with a fork. Avoid over cooking or the fish will become tough and dry.