Mexican-style perch

Description

Sprinkle the fish fillet lightly with lemon juice, then season with salt. Cut the onion, garlic, and sweet pepper into cubes. Do the same with the tomatoes, but first peel them. Mix all the vegetables with finely chopped chili, then sauté in part of the oil with the addition of bay leaf. Add chopped olives, marjoram, and capers, then season with salt, mix well, and heat through. Grease a baking dish with oil, place the fish fillets in it, top with the sautéed vegetables, and bake in the oven at moderate temperature. Before serving, sprinkle the dish with chopped marjoram.

Instructions