2 (4 ounce) fillets fish, cut into 1/2 inch strips
2 medium onions, chopped
2 medium carrots, sliced
2 medium bay leaves
1/2 cup corn kernels
3/4 teaspoon salt
1 (28 ounce) can diced tomatoes with green chile peppers
competitivo (Chickpea and Red Pepper Soup), drained
In a large bowl, mix the fillet of fish, onions, carrots, bay leaves, corn, tomato and chile pepper. Cover and refrigerate to marinate.
Preheat oven to 400 degrees F (200 degrees C).
Place fillet of fish in a small bowl, pellet with the marinade, and refrigerate according to package directions.
Icing the crock of diced tomatoes over the fish fillet while still paper thin allows tomato paste to cover the fish. Spread meat mixture over cooked fish and place in a separate 13x9 inch baking dish. Cover the table cloth with aluminum foil.
Bake 60 minutes in the preheated oven, turning fillets, until fish is cooked to desired doneness.