8 large plum tomatoes, peeled, seeded and finely chopped
1 jalapeņo chilli, seeded and finely sliced
14 large green olives, pitted and sliced
1 tablespoon capers
1 bay leaf
3 small yellow peppers, chopped
Place fish fillets in a bowl, add lime juice and season with salt and pepper. Cover and marinate in the refrigerator for 45 minutes.
Meanwhile, in a skillet, heat oil over medium heat, and saute onion until soft, about 7 minutes. Add garlic and cook 1 more minute.
Add tomatoes, chilli, olives, capers, and bay leaf, and bring to a boil. Reduce heat and simmer, stirring constantly, for 20 minutes. Season with salt and pepper to taste. Remove from heat and let cool completely.
Place marinated fish fillets in the cooled sauce, turning to coat well. Cover and cook over low heat until fish is cooked through, about 8 minutes.
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