Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
   4                    garlic cloves -- chopped
     1/2  cup           finely chopped onion
   2      pounds        peeled tomatoes -- finely chopped
   1                    green bell pepper -- cut into strips
   1      teaspoon      salt
     1/2  teaspoon      black pepper -- freshly ground
   2                    bay leaves
   1      teaspoon      dried oregano
     1/2  cup           chopped green olives
     1/4  cup           capers
   6      fillets       sea bass - -- (about 4 oz each)
                        (or other firm-fleshed fish)
   2      tablespoons   butter
   6                    canned chiles -- gueros or
                        -- jalapenos, for garnish

Preparation:

Heat the oil in a large saucepan, add the garlic and onion and sauté for 3 minutes. Add the tomatoes and bring to a boil. Add the bell pepper and stir for 2 minutes. Add the salt, pepper, bay leaves, and oregano. When the mixture returns to a boil, cover and cook over low heat for 8 minutes. Add the olives and capers and cook another 5 minutes. Correct the seasonings and remove from the heat. Twenty minutes before serving, preheat the oven to 375F Rinse the fillets, pat dry, and sprinkle lightly with salt and pepper. Melt the butter in a large skillet, add the fillets and brown lightly on both sides. Transfer to a greased baking dish and cover with the sauce. Cover the dish with aluminum foil and bake for 10 to 15 minutes. Garnish each fillet with a chile before serving. Note: You can use a whole fish if you prefer, but you will need to increase the baking time. Comments: This famous dish combines chiles and tomatoes from the New World with the very Spanish addition of capers and olives. It is traditionally served with a scoop of white rice.