Rock Cod Veracruzana

Traditionally made with red snapper (huachinango), which is now an endangered species, this dish is delicious with the addition of large amounts of sea cod, otherwise known as Pacific snapper. Serve with rice (start with it before the fish).The wine is combined with such a bright Italian variety as Enotria 2012 Dolcetto (Mendocino County; $ 19). The bright acidity of the wine and juicy red berries and plums are harmoniously combined with tomatoes, while olives and capers give the wine a herbal saltiness.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the onion, 1 tablespoon oregano, and bay leaf and cook, stirring occasionally, until the onion is tender, about 5 minutes. Meanwhile, chop the garlic, coarsely chop half the olives, and thinly slice the chili; set the chili aside.Add the garlic, olives, capers, tomato juice from the jar, sugar, cinnamon and wine to the pan. Simmer the sauce, uncovered and stirring occasionally, until slightly thickened, 3 minutes. Add tomatoes, remaining 1 tbsp oregano and chili.Dip the fish in the sauce and spoon some of the sauce on top. Reduce the heat to medium-low, cover the pan, and cook until the fish is opaque, 8 to 10 minutes. Drizzle the fish and sauce with lime juice.Serve the fish with rice. Spoon over the sauce, drizzle with the remaining butter, sprinkle with parsley and add a slice of lime.