Using a sharp knife, make several deep diagonal slits into the flesh of the fish
on both sides. Place the fish in a non-reactive baking dish
and rub well on both sides with 1 tablespoon of the salt and the lime
juice. Cover with plastic wrap
and refrigerate for 1 to 2 hours.
In a large saucepan, heat the oil and, when hot, add the onions and cook, stirring, until beginning to caramelize
, about 6 minutes. Add the garlic and cook for 1 minute, stirring. Increase the heat to medium-high and add the tomatoes
, bay leaves, oregano, olives, capers
, and jalapenos and cook, stirring frequently, until tomatoes have softened, released their liquids and the sauce thickens and reduces somewhat, about 15 minutes. Season with the remaining 1 1/4 teaspoons of salt and keep warm until you are ready to cook the fish.
Preheat the oven to 350 degrees F.
Lightly oil a roasting pan or large, deep casserole dish
and place the fish in the pan. Pour the hot tomato sauce
over the fish and drizzle
with olive oil. Bake the fish, uncovered, until the flesh flakes easily, 50 to 55 minutes. Carefully transfer the fish to a serving platter and, using a sharp knife and 2 spatulas, separate the fillets
from the bones and serve, with spoonfuls of sauce ladled over the top. Garnish
with a sprinkling of chopped parsley and serve with Mexican-style white rice.