Veracruz-style Red Snapper

Preheat oven to 350 degrees.

Place olive oil in a large frying pan over medium-high heat. When hot, add onion and garlic. Sauté until translucent, about 8 minutes. Add wine and reduce 30 seconds, until liquid is evaporated. Add tomatoes, olives, capers, bay leaf, oregano, TABASCO® Sauce, salt and first tablespoon of parsley. Reduce heat to medium-low and simmer for 10 minutes. Stir in lime juice and water.

Place fish fillets in a shallow baking dish. Cover with sauce. Bake for 18-20 minutes or until no longer translucent.

Garnish with second tablespoon of parsley.