Fish with Mexican Veracruz Sauce

In a large sauté pan, heat 1/4 cup of the olive oil over high heat. Add the garlic and sauté until golden, approximately 1 minute. Add the onion, tomatoes, chilies, bay leaves, marjoram, and thyme. Reduce heat and simmer for 40 minutes. Remove the bay leaves. Add the olives and capers to the sauce.

In a second sauté pan, heat the remaining 2 tablespoons of olive oil. Sauté the fish for 4 to 5 minutes per side, skin side down first.

Place some of the sauce on each plate and top with the fish. Cover with more sauce and serve immediately.