2-pound white fish fillets (Tilapia, halibut, cod, Pollock)
¼ cup lime juice (I used 2 large limes one for the juice and 1 for the slices)
1 medium lime (sliced into 8 pieces – optional)
½ tablespoon canola oil
1 small onion (thinly sliced)
1 small green bell pepper (seeded and cut into strips)
2 jalapeno peppers (seeds removed and diced)
2 cups chunky salsa
½ cup no salt added tomato sauce
½ cup black olives (sliced)
1 tablespoon capers
4 tablespoon fresh cilantro (chopped – optional)
Arrange the fish in a 13 x 9 casserole dish lightly sprayed with cooking spray. Pour the lime juice over the fish and marinate in the refrigerator for 20 minutes.
Preheat oven to 425f.
While the fish is marinating heat oil in a large skillet over medium-high heat. Cook the onion, green pepper, and jalapeno until crisp-tender. Stir in the tomato sauce, black olives, and capers. Bring the mixture to a boil, reduce heat to simmer, and cook for an additional 1 minute. Spoon the mixture over the top of the fish and bake for 20 minutes or until fish flakes easily with a fork. (Instant-read thermometer should read 145F.)
If using – garnish dishes with cilantro serving with the lime wedges on the side.