Heat oil in wide frying pan over med heat; add onion and
garlic and cook, stirring often, until onion is soft.
Stir in sugar, salt, cinnamon,
cloves, and tomatoes.
Cook, stirring, over high heat until a thick sauce forms (abt. 8
Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook
until mixture boils and turns clear; remove from heat. Stir in chilies and capers.
fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease
foil lightly then place fish on foil; pour hot tomato sauce over fish.
uncovered, in a 200șC. oven until fish flakes when prodded with fork in thickest part
(about 45 min). Baste frequently with sauce during last 15 min. of baking.
juices off sauce with a spoon; then stir sauce to blend.
Lift foil, fish and clinging
sauce and slide onto a platter; drizzle with remaining sauce in pan. Garnish with olives
To serve, cut fish to bone, then lift off each serving.