Fish with stewed cherry tomatoes and peppers

Seared Rockfish with Quick-Stewed Cherry Tomatoes Sweet Peppers and Basil Ingredients: Fish Cherry tomatoes Peppers Basil Sourdough bread (wrapped in foil) 1) Prepare the ingredients: - Slice the peppers in half lengthwise. Remove and discard the seeds and stems. Thinly slice peppers.

- Remove and discard the stems, then halve the cherry tomatoes.

- Pick the basil leaves from the stem.

- Season the fish on both sides with salt. Lay an a paper towel lined plate.

- Heat oven to 350 degrees F. 2) Warm the bread: - Place the foil-wrapped bread in the oven to warm through while you cook the fish.

3) Cook the fish: - Heat 2 teaspoons olive oil in a large saute pan on medium-high until hot. Lay seasoned fish in pan - dry side down - and cook until opaque at edges, about 3 minutes. Gently flip and cook another 2 minutes. Transfer to a plate to rest at warm room temperature while you make the sauce. Wipe out pan and return to medium-high heat.

4) Make the sauce: - Heat 1 tablespoon olive oil in the pan you just cooked the fish in. Add sliced peppers and cook until lightly browned and softened somewhat, 1 to 2 minutes. Add halved cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes are broken down and saucy, about 3 minutes. Tear basil leaves into sauce and drizzle with olive oil.

5) Plate your dish: - Divide approximately 2/3 of the sauce between 2 shallow bowls. Top with the seared fish and then spoon the remaining sauce over the fish. Serve warmed bread alongside. Enjoy!