Rinse fish, pat dry, and arrange on lightly oiled 9x13-inch baking dish. Brush with olive oil and lemon or lime juice, salt and pepper, and sprinkle with oregano. Refrigerate while making sauce.
Heat 1 tablespoon oil in nonstick frying pan over medium-high heat. Add green pepper, onion, garlic, and water; cook, stirring often, until vegetables are tender-crisp (about 3–5 minutes). Add chiles, olives, 3 tablespoons lemon or lime juice, cinnamon, and white pepper; cook for 1 minute. Add tomatoes to pan and bring mixture to a boil. Boil, uncovered, stirring often, until sauce is slightly thickened (about 5 minutes).
Remove fish fillets from the refrigerator. Pour sauce over fish. Bake in a 350° oven until fish is just opaque but still moist in the thickest part (about 10–15 minutes); cut to test.
To serve, transfer fish and sauce to individual serving plates and sprinkle with capers.
Fun Fact: It is believed that Francis Scott Key, a Maryland lawyer, wrote America’s national anthem on September 14, 1814, while watching the bombardment of Fort McHenry in Baltimore Harbor. Congress adopted his song, "The Star-Spangled Banner," as the national anthem of the United States in 1931.
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