This is a pretty dish with a tasty sauce of very lightly cooked tomatoes flavored with roasted green bell pepper. That's an ingredient I haven't seen much, but it works very well in this sauce with this fish. In fact, I saved the leftover sauce and had it with some broiled haddock, and it was great there too.
After the first time I made this, I liked the sauce enough that now I make double the amount of it to ensure some left over. The recipe below is for the double amount.