1 green bell pepper, cut in thin slices lengthwise
1 red bell pepper, cut in thin slices lengthwise
1 yellow bell pepper, cut in thin slices lengthwise
1 tablespoon Italian herb mix
4 minced garlic cloves
1/4 – 1/2 teaspoon crushed red pepper flakes
2 28-ounce cans tomatoes
6 six-ounce halibut filets
freshly ground pepper
olive oil for brushing the fish
optional garnish: freshly chopped parsley, about 3 tablespoons
Preheat oven to 400º F.
Line a 10- x 15-inch baking tray with parchment or foil.
Heat the olive oil in a large covered pot over medium-high heat. Stir in the onions and salt, cover, lower the heat and sweat for five minutes. Add the bell peppers, stir, cover and sweat another five minutes.
Stir in the herb mix, garlic and pepper flakes. Add the tomatoes, stir, bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.
Lightly brush both sides of each fish fillet with oil and season with a sprinkling of salt and a couple of grinds of pepper.
Slide into the oven and roast for 14minutes for a one-inch thick fillet. Adjust for others.
Top each filet with 1/4 cup sauce and garnish with parsley.