– Heat olive oil in a large frying pan over medium heat. Add onion and garlic and sauté for 2-3 minutes, until onion is slightly transparent. Stir in the chopped tomatoes and cover frying pan. Cook for 8 minutes to allow the tomatoes to release their juices.
– Add bay leaf, thyme, oregano, jalapeño peppers, olives, capers, and white wine to the frying pan. Season with salt and pepper and keep cooking for 4 minutes to allow the flavors to blend and the sauce to reduce.
– flavors to blend and the sauce to reduce.
– Gently add the fish fillets, spoon some of the tomato sauce over them, and cover with lid again. Cook for about 5-6 minutes until fish is cooked.