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Heat the oil in a large saute pan over medium heat.
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When the oil is hot, add the onion and garlic and saute for about 5 minutes, until the onion is limp and translucent.
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3
Add the tomatoes, olives, capers, pickled jalapenos along with the juice, bay leaves, marjoram, oregano, wine, and salt and stir well.
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4
Cook, uncovered, over medium heat for 30 minutes.
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5
Taste for seasoning and adjust if needed.
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6
Season the fish fillets with salt and pepper and slide them into the simmering sauce, making sure to submerge the fillets under the liquid as much as possible.
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Cook for 10 minutes.
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(If the fish was not fully submerged, carefully turn the fillets over after 5 minutes and continue to cook.)
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To serve, spoon a good portion of the sauce onto a dish or platter and place the fillets over it.
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Top with a helping of the sauce and garnish with sprigs of fresh marjoram.
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INGREDIENTS
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Fish
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While snapper is the traditional choice, any firm white fish, such as sea bass, cod, grouper, or halibut, would also work well.
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TECHNIQUES
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Oven or Stovetop Cooking
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While this dish is traditionally cooked on the stovetop, it can also be baked in the oven after the sauce has been made.
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It is a good idea if you are short on stovetop space or if you want to prepare the dish ahead of time.
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Preheat the oven to 350F, place the seasoned fish fillets in an ovenproof baking dish, and top with the sauce.
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Bake for 20 minutes and garnish as instructed.
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ADVANCE PREPARATION
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The sauce can be made up to 2 days in advance and kept in the refrigerator.
