while we're on the subject of fish...
has never been my favorite protein - but with all the fresh fish around, we're eating it more and loving it - or maybe we are loving the onions et cetera that we smother it with.
A Wm-Sonoma cookbook from 1993, Fish, with Joyce Goldstein doing the reicpes (there was a series, Potatoes, Vegetables, Soups etc. which some family members own - I think this series, at least the Fish one is terrific - and I'm searching for the Shellfish one - a garage sale item)

Baked fish alla Veracruzana ( no photo - yet- but tripod now permanently a kitchen fixture). I've made a couple adaptions, the choice of fish for one - as it calls for red snapper. I actually use 2 pieces of fish then have lots of sauce left for pasta - chicken - over eggs...
The Cinnamon is the magic ingredient - maybe the chili powder too...eliciting a "what is that taste?" comment. It's nicely spicy, but not really hot...without the jalapenos that is

4 cod pieces - 5-6 oz ea - or why not chicken breasts?
1/4 olive oil
2 large yellow onions - or more
4 cloves garlic
2 tsp dried oreganao - I am scant on this
2 tsp chili powder
pinch of ground cinnamon
4 fresh jalapenos (green chiles?), chopped (OPT) -I don't use these)
2 cups drained, chopped canned plum tomatoes or 6 fresh
grated zest of 1 lemon or lime ( I like lime)
2 TBL lemon juice - I'd use lime if I am denuding a lime
salt and peper to taste
3 Tbl chopped flat-leaf parsley (OPT)

Preheat oven 400
Lightly oil baking dish, place fish fillets in it
In large saute pan - Oil, onions until translucent (8-10 min)
Add everthing else (except s&p and parsley)
Simmer 5 minutes -
ADJUST SEASONING - salt and pepper
Pour over fish
Bake till opaque - About 15 minutes
Sprinkle with parsley (OPT)