Baked Sea Bass Mexicana - cooking recipe

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

Preparation

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.
Preheat oven to 425 Fahrenheit.
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.
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.