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1
Position a rack in the center of the oven and heat to 375F.
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2
Make 3 cuts on each side of the fishs body, going almost all the way to the bone.
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3
Season the fish inside and out with 1 teaspoon salt and place in a baking dish thats big enough to hold the fish comfortably.
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4
In a medium skillet, combine the olive oil and garlic and put the pan over medium heat.
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5
When the garlic becomes aromatic and sizzling (about 2 minutes), add the onion, thyme, bay leaf, and 1/2 teaspoon salt.
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6
Raise the heat to medium-high and cook, stirring occasionally, until the onions are softened and slightly browned, 4 to 5 minutes.
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7
Add the tomatoes and jalapeno and continue to cook, stirring occasionally, until the tomatoes have begun to break down into a chunky sauce, adjusting the heat as necessary to maintain a vigorous simmer.
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8
Stir in the olives, capers, and oregano and simmer for 2 minutes longer.
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9
Taste, season with more salt if necessary, and pour the sauce over the fish.
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10
Cover the dish tightly with foil and bake for 15 minutes.
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11
Then remove the foil and continue to bake until the fish is just cooked through and the sauce has reduced a bit, about 10 minutes longer.
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12
(To see if the fish is done, use a paring knife to make a small cut at the thickest part of the fish, and peek at the flesh.
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13
Cook only until the fish is barely opaque, and no further.)
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14
Drizzle with a little olive oil and let the fish rest for 10 minutes before serving.
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15
Pickled jalapenos are widely available in the Mexican/Hispanic aisle of grocery stores, or at specialty markets.
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16
They are sometimes also labeled as in escabeche.
