Ingredients

• 3 tbsps olive oil
• 1 onion
• 2 red bell pepper
• 3 garlic cloves
• 4 ripe tomatoes
• 240 mls (1 cup) white wine
• 2 bay leaves
• 1 parsley bunch
• 1 tsp salt
• 1 tsp black pepper
• 4 white fish fillets

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Finely chop the onion and add it to the pan. Cook until the onion is translucent.
3. Thinly slice the red bell peppers and add them to the pan. Cook until they begin to soften.
4. Mince the garlic and add it to the pan. Sauté for an additional minute.
5. Chop the tomatoes and add them to the pan. Cook until they break down and form a sauce.
6. Pour in the white wine and add the bay leaves. Let the mixture simmer for 10-15 minutes.
7. Season the sauce with salt and black pepper to taste.
8. Add the fish fillets to the pan, spooning some sauce over them.
9. Cover the pan and let the fish cook for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
10. Garnish with chopped parsley before serving. Enjoy!

Notes

• Pescado a la Vizcaína is a traditional Spanish dish from the Basque Country.
• This dish is known for its rich, flavorful tomato and pepper sauce.