Red Snapper Veracruz Style - Waterfront Seafood

Ingredients

• 1 28oz can diced tomatoes, drained, reserving juice
• ¼ cup extra virgin olive oil
• ¼ cup chopped onion
• 3 large garlic cloves, chopped
• 3 small bay leaves
• 2 Tbsp chopped fresh parsley
• 1 tsp oregano
• ¼ cup green olives, chopped
• 2 Tbsp drained capers
• 6 4-5 oz red snapper fillets