Instructions: Heat oil in a frying pan over medium 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 (about 8 minutes).

Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook until mixture boils and turns clear; remove from heat. Stir in chiles and capers.

Rinse 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. Bake, uncovered, at 400F degrees until fish flakes with fork in thickest part (about 45 minutes). Baste frequently with sauce during last 15 minutes of baking.

Skim watery juices off sauce with a spoon; stir sauce to blend. Lift foil, fish, and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan. Garnish with olives and cilantro.

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