Baked Fish with Tomatoes Olives and Capers
Ingredients
- 6 tablespoons extra-virgin olive oil
- 4 6-ounce snapper or black sea bass fillets, pin bones removed
- Kosher salt and freshly ground pepper
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 bay leaves, preferably fresh
- 1 28-ounce can diced fire-roasted tomatoes with green chiles
- 1/2 cup pimiento-stuffed green olives, roughly chopped
- 2 tablespoons capers in brine, drained
- 1 pound baby Yukon Gold or red-skinned potatoes, quartered
- Chopped fresh cilantro, for serving
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