Tomato juice is filtered and separated. Tomatoes are creased or ground into paste. Juice them pretseshtda and released again. The fat is heated in a skillet over medium-high heat. Add the onion and stir for approximately 30 seconds. Add garlic and stirred for 30 seconds. Add minced meat tomatoes and cook 1 minute. Pour a bay leaf, parsley, oregano, and 1/4 cup of the reserved juice from tomatoes. Leave on low heat until the sauce thickens (about 3 minutes). Add the olives, raisins, capers and remaining tomato juice. The sauce simmer until it thickens again, stirring occasionally (about 8 minutes). Season with salt and pepper. 3 tbsp of sauce is placed in a glass baking dish. Fish fillets, pre-seasoned with a little salt and pepper, arrange on top and cover with remaining sauce. Bake at 220C for about 18 minutes. Serve with half a pickled hot pepper optional. * The original recipe used type of red fish, red snapper, but can be prepared with another fish fillet, and even chicken. * Raisins may increase or decrease to balance the taste of capers and olives.