or cod fillets
about 3 cups, chopped
dried mint flakes
rinsed, seeded and cut into strips
stuffed with pimiento, sliced
Transfer fish and vegetables to platter; keep warm. Discard bay leaf. Boil cooking liquid, uncovered, 3 minutes or till reduced to 1/2 cup. Pour over fish and vegetables. Garnish with parsley, capers and tomato, if desired.
Thaw fish, if frozen. Sprinkle with some salt and drizzle with the lemon juice; set aside. In a large skillet cook chopped tomatoes, onions, garlic, parsley and mint in hot oil till onion is tender but not brown. Add jalapeno pepper strips, olives, capers, bay leaf and thyme. Heat to boiling. Add fish. Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.