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1
Rinse the fish well in cold water to remove any remaining scales.
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2
Pierce the flesh on both sides with a sharp fork and rub in the lime juice and about 2 teaspoons of the salt.
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3
Set the fish aside to season in an ovenproof dish into which it will just fit.
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4
If dish is too large the sauce will dry up.
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5
Preheat oven to 350F (180C).
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6
Heat the oil in a heavy frying pan.
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7
Add the onions and fry gently, stirring from time to time, until they are wilted but not browned.
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8
Add the chopped tomatoes.
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9
Press the seeds and pulp through a strainer to extract all the juice and add it with the olives, capers, half of the parsley and salt to taste.
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10
Cook over a fairly high flame until the sauce is well-seasoned and reduced-- about ten minutes.
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11
Pour the sauce over the fish.
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12
Cover the dish with foil and bake for 25 minutes.
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13
Remove foil, turn the fish over and continue baking, uncovered, basting with the sauce from time to time for a further 25 minutes or until fish is done.
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14
When tested with a fork the flesh should flake easily away from the bone.
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15
Sprinkle with the rest of the parsley and decorate with the strips of red pepper.
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16
Serve the fish with plenty of the sauce and hot tortillas and/or white rice.
