PESCADO VERACRUZ

2 pounds fish fillets
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 cup chopped onions
1 large garlic clove, minced or pressed
1 tablespoon chili powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 cups canned whole tomatoes, drained & roughly chopped (or use fresh tomatoes)
1 tablespoon honey
1 cup pitted black olives (optional)
salt & black pepper to taste
chopped fresh parsley

1. Arrange the fish in an oiled baking dish. Salt it lightly and sprinkle with a few teaspoons of lemon juice. Chill in refrigerator while preparing the rest of the dish..
2. Sauté the onions, garlic, chili powder, ground cloves, cumin and coriander in the olive oil until the onions are translucent, taking care not to burn the spices. Add the tomatoes, honey, olives and the remaining lemon juice and simmer for 15 to 20 minutes.
3. Pour the sauce over the fish, top it with chopped parsley, and bake at 350˚ until it is tender – 20 to 30 minutes depending on the thickness of the fillets.

pdf of recipe can be found here