Cook potatoes in salted water until tender. Drain, when cool enough to handle peel and slice. Rub fish fillets with lime juice and salt. Set aside to marinate.

Peel and chop tomatoes, crush into a chunky puree, strain and reserve the juices.

Heat oil in a heavy skillet over med. heat, add onion, cook for one minute, add garlic and cook until onions are tender but not browned. Add chopped tomatoes, green pepper, bay leaves, 1/2 the parsley, oregano, and half the reserved tomato juices, simmer at fairly high heat until sauce reduces, about 5 min. Add olives, raisins, capers, and the remainder of tomato juice and continue to simmer for five more minutes. Season to taste with salt & pepper.

Preheat oven to 425 degrees. Coat bottom of the baking dish with sauce, arrange fish fillets atop the sauce, surround with sliced potatoes. Spoon remaining sauce over the fish. Bake covered for 15 min. Uncover baking dish and continue to cook until fish is opaque in center, approx.15 min. Sprinkle with remaining parsley and garnish with the jalapeno halves or slices.