Ingredients

• 1 28oz can diced tomatoes, drained, reserving juice
• ¼ cup extra virgin olive oil
• ¼ cup chopped onion
• 3 large garlic cloves, chopped
• 3 small bay leaves
• 2 Tbsp chopped fresh parsley
• 1 tsp oregano
• ¼ cup green olives, chopped
• 2 Tbsp drained capers
• 6 4-5 oz red snapper fillets

Directions

1. Preheat oven to 425 degrees.
2. Place drained tomatoes in medium bowl.  Using potato masher, crush tomatoes to coarse puree.
3. Drain again, reserving juices.
4. Heat oil in heavy large skillet over medium high heat. 
5. Add onion and stir 30 seconds.  Add garlic and stir 30 seconds.  Add tomato puree and cook 1 minute.
6. Add bay leaves, parsley, olives, capers and oregano and ¼ cup reserved tomato juice.   Simmer until sauce thickens again, stirring occasionally, about 8 minutes.
7. Spread 3 Tbsp sauce in bottom of glass baking dish.  
8. Arrange fish atop sauce.  Season with salt and pepper.
9. Spoon remaining sauce over the top.
10. Bake until opaque, about 18 minutes – checking occasionally to avoid overcooking.