Huachinango A La Veracruzana (Baked Red Snapper Veracruz) - cooking recipe

Ingredients

3 lbs red snapper fillets
1 teaspoon salt
2 tablespoons lime juice
Sauce
1 medium onion
1 garlic clove, minced
3 tablespoons olive oil
2 lbs fresh tomatoes, peeled, seede and chopped
2 chili jalapeno peppers, seeded and cut into strips
12 pitted green olives, cut in half
1/2 teaspoon salt
1/4 teaspoon dried oregano
2 tablespoons large capers
1 large bay leaf

Preparation

Place fillets in a single layer, in a greased 9x13\" baking dish.
Prick fillets with a fork and sprinkle with salt and lime juice.
Set aside to season, for several hours in refrigerator.
Drain.
Pour sauce over fillets.
For sauce:
Saute onion and garlic in hot oil until tender.
Add remaining sauce ingredients.
Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?