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Position a rack in the center of the oven and
heat the oven to 350°F. Season the fish
generously with salt and pepper on both sides.
Coat with 2 tsp. of the oil and set aside.
Heat the remaining 2 Tbs. oil in a 7- to 8-
quart Dutch oven or other heavy-duty pot over
medium-high heat. Add the peppers, onion, and
garlic. Season with 1/2 tsp. salt, and cook,
stirring occasionally, until the onion is
translucent and the peppers have begun to
soften, about 5 minutes.
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Add the canned tomatoes with their juice, wine,
bay leaves, and 1 cup water. Bring to a boil.
Lower the heat and simmer until the liquid has
reduced slightly and the peppers are tender,
about 10 minutes. Add the cherry tomatoes and
cook until they soften slightly, about 2
minutes. Season to taste with salt and pepper.
Carefully place the fish fillets in the pot,
skin side up, and spoon some of the peppers,
onions, and sauce over them.
Transfer to the oven and cook uncovered until
the fish is cooked through, about 25 minutes.
Serve topped with the parsley, if using.
nutrition information (per serving)-
Calories (kcal)- 370, Fat Calories (kcal)- 120,
Fat (g)- 13, Saturated Fat (g)- 2,
Polyunsaturated Fat (g)- 2.5, Monounsaturated
Fat (g)- 7, Cholesterol (mg)- 75, Sodium (mg)-
480, Carbohydrates (g)- 17, Fiber (g)- 5, Sugar
(g)- 10, Protein (g)- 36
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