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