Ingredients 2 pounds whitefish fillets, such as tilapia, cod, sole, pollock or halibut 1/4 cup lime juice 1/2 tablespoon canola oil 1 small onion, peeled and sliced 1 small green bell pepper, seeded and cut into strips 1/4 cup jalapeno pepper, seeded and sliced 2 cups fresh salsa or pico de gallo 1/2 cup no-salt-added tomato sauce 1/2 cup sliced ripe olives 1 tablespoon capers 4 tablespoons chopped fresh cilantro or 4 teaspoons dried cilantro 1 lime cut into 8 wedges Directions In a 9-by-13-inch baking pan, arrange fish. Sprinkle with lime juice. Cover and refrigerate for at least 20 minutes.
Preheat oven to 425 F. In a large, nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and jalapeno pepper.
Cook and stir a bit for 2 minutes, or until vegetables are tender yet crisp. Stir in salsa, tomato sauce, olives and capers. Bring to a boil.
Reduce heat and simmer for 1 minute. Pour the sauce over the fish and bake for about 20 minutes, or until fish flakes easily with a fork. Remove fish and vegetables from the pan with a slotted spatula.
Serve with cilantro and lime wedges..