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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