Pescado a la Veracruzana

This is a recipe from Veracruz in Mexico. It is not what you might expect from Mexican food however, no chilli here - it has quite a mediterranean flavour.

olive oil
4 clove garlic
1 small onion
1kg tomatoes
1 red pepper
1/4 cup capers
12 olives
6 filets of white fish
salt, pepper to taste

Make a cut into the tomatoes skins and plunge them into boiling water to loosen the skins. Reemove skins and chop finely. Fry the onion and garlic in olive oil. Add chopped tomatoes, season and cook for 5 mins. Chop the pepper and add to tomatoes. Cook for a further 8 minutes. Add capers and olives. Place filets in an ovenproof dish and pour over the sauce. Place in an oven at 190 degrees C for about 30 minutes until fish is cooked. Serve with white rice or crusty bread.