Marinate fish in lime juice and salt for 30 minutes.
In a non-aluminum saucepan, heat olive oil and sauté onion until light brown. Add garlic and cook another minute. Add tomatoes, bay leaves, parsley, capers, peppers and oregano and heat through. Add seafood stock and simmer mixture for 30 minutes.
Score both sides of the fish (this makes serving easier). In a non-aluminum roasting pan (large enough to accommodate the whole fish), place the fish and cover with sauce. Bake at 400 degrees for approximately 30 minutes or until done.
This recipe and photo are courtesy of Chef Hugo Ortega of Hugo’s.