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Position a rack in the center of the oven and heat to 350 degrees. Season the fish generously with salt and pepper on both sides. Coat with 2 tablespoons of the oil and set aside.
Heat the remaining 2 tablespoons oil in a 7- to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the peppers, onion and garlic. Season with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is translucent and the peppers have begun to soften, about 5 minutes.
Add the wine, bay leaves, canned tomatoes with their juice and 1 cup water. Bring to a boil. Lower heat and simmer until the liquid has reduced slightly and the peppers are tender, about 10 minutes. Add the cherry tomatoes and cook until they soften and start to burst, about 2 minutes. Season to taste with salt and pepper. Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.
Transfer to the oven and bake uncovered until the
fish is cooked through, about 25 minutes. Serve and sprinkle with chopped fresh herbs, if desired.