Pescado A La Veracruzana (Fish)

I first found this dish at a local restaurant where they used a nice big platter to serve the rather large and whole Tilapia, including the head (which my wife didn't particularly like).  They made several deep cuts in each side and dredged it in flour before pan frying it crisp.  After plating, it was covered with the vegetables like you here in my quick rendition of the dish.  The quick method is VERY good but doesn't come close to the original recipe mentioned above.  If you love fish and Mexican flavors you will love this dish and all you really need is the list of ingredients and you might could even guess what those are...for four med size fillets, and I used flounder, 1 onion, several cloves of garlic, one bell pepper or paplano, jalapeno fresh or pickled, large tomato, 1/4 cup rinsed capers, 1/2 cup large green olives, oregano, salt and pepper and use plenty of good olive oil to fry the fish first then using the same pan all the other ingredients.  Cover the fish with the other ingredients and heat in oven. Serve with flour tortillas and rice.   It's so good!