Fish with Tomatoes and Chili

Ingredients

• 14.5 oz canned tomatoes diced canned
• 1.5 teaspoons cornstarch 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 3 tablespoons jalapeño chili fresh minced
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 6 oz onion chopped
• 6 servings salt and pepper 
• 1.5 pounds white-fleshed fish fillets such as chilean seabass firm

Equipment

• frying pan
• oven
• baking pan
• spatula

Directions

1. Rinse fish and pat dry; cut into serving-size pieces. Rub fish with 2 teaspoons oil.
2. Place fish pieces slightly apart in a single layer in a 10- by 15-inch baking pan.
3. Bake in a 425 oven, uncovered, until fish is barely opaque in thickest part (cut to test), 10 to 15 minutes.
4. In a 10- to 12-inch frying pan, combine remaining oil, onion, garlic, and chili. Stir often over medium-high heat, until onion is lightly browned, about 5 minutes. Meanwhile, drain tomatoes, reserving juice.
5. Mix reserved tomato juice, lemon juice, and cornstarch.
6. Add tomatoes and juice mixture to onion; stir until mixture boils and thickens.
7. With a slotted spatula, transfer fish to plates. Spoon sauce over fish; sprinkle with cilantro.
8. Add salt and pepper to taste.