Filetes De Pescado A La Veracruzana (Fish Fillets Braised With Tomatoes, Capers, Olives, And Herbs)

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1 tablespoon olive oil

1 1/2 cups thinly sliced onion

4 garlic cloves, minced

3 pounds ripe tomatoes, chopped

1 cup sliced pitted manzanilla (or green) olives, divided

1/2 cup water

1/4 cup capers, divided

1/4 cup sliced pickled jalapeño peppers, divided

3 tablespoons chopped fresh flat-leaf parsley

1 1/2 teaspoons dried Mexican oregano

3 bay leaves

1 teaspoon salt, divided

6 (6-ounce) red snapper or other firm white fish fillets

1/4 cup fresh lime juice

Flat-leaf parsley sprigs (optional)

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