Tilipia Veracruzano

This is a recipe I got from the newspaper, but it's a dish that is served at one of our favorite restaurants, Flying Fish. If you get a chance, get the original at Flying Fish, but this is a fairly good imitation.

1 (28 oz) can of petite diced tomatoes, in juice, well-drained with juices reserved.
1 tblsp. extra virgin olive oil
1/4 cup chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tblsps. chopped fresh parsley (or not)
1 tblsp. oregano
1/4 cup sliced green olives
2 tblsps. raisins
2 tblsps. drained, rinsed capers
salt & pepper to taste
6 (4-5 oz) tilipia fillets
3 pickled jalapenos, seeded and halved or quartered (or not)

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to course puree. Drain again, reserving juices.

Heat oil in large, heavy skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers and all remaining tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt & pepper. (this can be made 1 day in advance and refrigerated).

Preheat oven to 425. Spread 3 tblsps of sauce in bottom of 15 x 10 x 2 inch glass baking dish. Arrange fish on top of sauce and sprinkle fish lightly with salt & pepper. Spoon remaining sauce over the fish. The fish and sauce can be layered in the dish, if you don't have enough room.

Bake uncovered until fish flakes with fork, about 18 - 20 minutes. Using a long spatula, transfer fish to plates, top with sauce. Garnish with jalapeno.

Makes 6 servings.