Baked Sole Mexicana - cooking recipe

Ingredients

6 ounces sole or 6 ounces flounder fillets, patted dry
1 lime, juice of
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 medium onion, minced
3 garlic cloves, minced
1 (14 ounce) can peeled tomatoes, drained and chopped
1 bay leaf
1/2 teaspoon dried marjoram
3 fresh jalapeno peppers, seeded and minced
1/4 cup chopped fresh parsley

Preparation

Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
Sprinkle the remaining chopped parsley over the top and serve.