Dry the filets and season with salt and some freshly ground black pepper
Drizzle with the lime juice, cover and refrigerate for one to four hours
Preheat oven to 180°C/Fan 160°C/Gas 4
In a large pan heat the extra virgin olive oil and cook the onions until translucent, about five minutes.
Add the garlic and cook for one minute.
Add the tomatoes, bay leaves, capers, olives, and ½ of the parsley and cook for 5 minutes until the tomatoes are tender.
Spread ½ of the tomato mixture on the bottom of a casserole and lay the fillets on top skin side down. Spread the rest of the tomato mixture over the fillets, cover tightly and place in the oven.
Cook for 30 minutes or until the fish is thoroughly cooked.
Uncover the dish. Sprinkle the top of the filets with the rest of the parsley and the pickled Jalapeño slices.
Serve immediately over white rice. Enjoy!