Marinade:

Cup of Yum
1. Using four tablespoons of olive oil, rub each fish with olive oil and set aside.
2. Slice ½ cup of grape tomatoes in half.
3. Spread 1 tablespoon of minced garlic evenly on the inside of each fish and sprinkle with salt, pepper, a pinch of thyme, and oregano.
4. Stuff each fish with a few sliced grape tomatoes, one dried chili pepper, one teaspoon of capers, two slices of lemon, and one bay leaf.
5. Place the fish in a deep baking dish, sitting tightly and close together so the marinade can soak into them.
6. Cut one fresh lemon in half and squeeze it over the fish. Place the lemon halves into the dish between the fish. Top with fresh cilantro, cover with plastic wrap, and refrigerate for 2-4 hours.

Bake:

1. Preheat oven to 350F and set the oven rack in the middle of the oven.
2. Cover a baking sheet pan with aluminum foil (or baking paper) and lightly grease it with two tablespoons of olive oil.
3. Transfer each fish to the prepared baking sheet pan, top with a slice of lemon, and add the remaining 1 cup of grape tomatoes and the remaining six dried chili peppers to the pan. Divide evenly among the fish.
4. Drizzle with a bit of extra olive oil. Pour the marinade over the fish.
5. Place in the preheated oven for 35-40 minutes until the fish is cooked through and the flesh is white.
6. Serve with rice or roasted veggies. Enjoy!