2 yellow bell peppers, cored and sliced

2 onions, sliced

2 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

• 1/2 cup (125 ml) fish stock or
• 1/2 cup (125 ml) chicken broth

Preheat the oven to 180 °C (350 °F).

In a saucepan, sauté the peppers, onions and garlic in the oil until the onions are golden brown. Add the remaining ingredients, except for the fish. Simmer for 5 minutes. Spread into a baking dish.

In a skillet, brown the fish on one side only for a few minutes (5 minutes for thick fillets) in oil.

Place the fish on the vegetable mixture, grilled side up. Bake, uncovered, for about 15 minutes. Serve with rice.

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