Ingredients:

4 (6-ounce) orange roughy fish fillets Coarse salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, chopped 1 small to medium yellow skinned onion, sliced 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips 6 pepperoncini hot peppers, chopped 1/2 pint grape tomatoes 1 cup white wine 1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped 

Preparation:

Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan . Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish.

Notes: