Place fish in a deep flat dish, cover with the lime juice, salt and pepper to taste. Marinate for 20 minutes (turning fish over after 10 minutes).
While fish is marinating, prepare the sauce. Heat 2 tablespoons olive oil in a medium pot. Add onion and garlic and cook until onion is soft. Add tomatoes, green and yellow peppers and cook for 5 minutes more. Incorporate crushed tomatoes, bay leaves, olives, capers and orégano. Taste for salt. Mix well, cover and cook at medium heat for 10 minutes.
Heat the last tablespoon of olive oil in a medium pan and carefully saute the fish fillets (without the marinade) 1 1/2-2 minutes per side.
Carefully place the fish in the sauce. Or, pour the sauce over the fish in the pan. Cover and cook for 10 more minutes until done.
Serve with a side of white rice.