Scale fish, place on juice pan. Squeeze 3 cloves of garlic into lime juice. Mix with 2 teaspoons oregano, 3 geh. Pepper, salt, bay leaves and 200 ml oil. Marinate the fish for one hour. Peel the tomatoes, cut into quarters, remove the seeds and cut into cubes. Dice onion, sauté in oil until translucent. Leftover. Press garlic over it and do with the tomatoes for 20 minutes. Cut olives into slices. Add to sauce with capers, liquid, remaining oregano, thyme, bay leaf and diced chilies. Make another 10 to 15 minutes. Season with salt and sugar.
Shape the tomato sauce over the fish. Cook in the oven at 175 °C (gas 2/ convection oven 140 °C ) for 40-60 min. Sprinkle with chopped coriander. Serve with long grain rice.
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