Baked Fish in Pepper Sauce Recipe

Char banana and sweet peppers, whole on grill or in pieces under broiler, until skin is blackened; place in bowl, cover and let cool. Peel and seed; slice thinly.

In large skillet, heat 3 tbsp/45 mL of the oil over medium-high heat; add onion and sauté, lowering heat if onion is browning, until softened, about 10 minutes. Add garlic, cumin and banana and sweet peppers; sauté for 2 minutes. Reserving 1 tbsp/15 mL, add parsley, then paprika and marjoram; sauté for 1 minute. Stir in tomatoes, wine and salt; increase heat to high and cook, stirring, until liquid is evaporated. Stir in 1 cup/250 mL water and bring to boil; reduce heat to low and simmer until thickened, about 20 minutes. (Make ahead: Refrigerate for up to 1 day; bring to simmer before proceeding.)

Scrape pepper mixture into baking dish; add fish. Sprinkle pinch of salt over fish and drizzle with remaining oil. Bake in 425F/220C oven until fish flakes easily, about 20 minutes. Sprinkle with reserved parsley.

Makes 6 servings.