Ingredients:
1 1/2 pounds red snapper fillets or other finfish fillets
Juice from 1 lime
2 tablespoons olive oil, divided
1/4 teaspoon freshly-ground pepper
1 small onion, finely sliced
1 garlic clove, minced
1 can (15 ounces) diced tomatoes with jalapeño peppers
2/3 cup canned roasted red bell pepper
1 tablespoon capers
1 bay leaf
1 lime, sliced, for garnish

Preparation
Heat oven to 350°F. Rub red snapper with lime juice, 1 tablespoon olive oil and pepper. Marinate in an ovenproof dish in the refrigerator for 30 minutes, or no longer than 2 hours.

Combine onion, garlic and 1 tablespoon olive oil in a medium skillet; cook and stir on medium-low heat until onion is lightly browned. Add tomatoes, bell pepper, capers and bay leaf. Cover; simmer for about 10 minutes to blend flavors.

Pour tomato mixture over red snapper. Bake for about 25 to 30 minutes, or until fish becomes flaky. Baste with the sauce during the cooking time. To serve, remove bay leaf and garnish with lime slices.