Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil Salt and pepper to taste
1 Onion, peeled and sliced 1/2 ts Thyme
2 ts Minced garlic 2 lb Fish fillets
2 Red bell peppers Court bouillon
3 Ripe tomatoes, diced

HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium
heat. Add the onion, garlic and red peppers and saute, stirring
constantly, for 7 minutes, or until the vegetables are soft. Add the
tomatoes, sprinkle with salt, pepper and thyme, and cook covered for
5 minutes. Place the fish fillets in a baking dish, and cover with
the vegetable mixture. Add enough simmering court bouillon to cover
the fillets, cover with a sheet of buttered wax paper, buttered side
down, and bake for 7 minutes. Pour the juices into a saucepan, and
reduce by half. Serve the fish and vegetables with the sauce on the
side. Serves 6.

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