Pacific Red Snapper Veracruz

1 lb. Rockfish (Pacific red snapper)
2 Tbsp. olive oil
1 small onion, thinly sliced
1 cup tomatoes, diced
1 bell pepper (red, green, or yellow), thinly sliced
3 cloves garlic, minced or pressed
1 tsp. jalapeño or serrano chile, chopped (or to taste)
1/2 tsp. oregano
1 bay leaf
1/4 tsp. salt and pepper
Juice of 2 lemons, 1 lemon sliced
Garnish
Sliced avocado
Cilantro sprigs
Place Pacific red snapper fillets in shallow baking dish. Sauté
onion, bell pepper, and garlic in olive oil until vegetables are
limp. Add herbs, salt, pepper, tomatoes, and lemon juice. Pour this
mixture over fish and arrange lemon slices over top. Cover tightly
and bake at 325 degrees F for 25-30 minutes, just until fish turns
opaque in center and begins to flake. During last 5 minutes, check
for doneness and add liquid if needed. Continue to bake uncovered
until fish is done.
Serves 4.