Categories: Fish/sea 
      Yield: 6 servings 
  
      2 tb Olive oil                                Salt and pepper to taste 
      1    Onion, peeled and sliced          1/2 ts Thyme 
      2 ts Minced garlic                       2 lb Fish fillets 
      2    Red bell peppers                         Court bouillon 
      3    Ripe tomatoes, diced            
  
  HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat. 
  Add the onion, garlic and red peppers and saute, stirring constantly, for 7 
  minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with 
  salt, pepper and thyme, and cook covered for 5 minutes. Place the fish 
  fillets in a baking dish, and cover with the vegetable mixture. Add enough 
  simmering court bouillon to cover the fillets, cover with a sheet of 
  buttered wax paper, buttered side down, and bake for 7 minutes. Pour the 
  juices into a saucepan, and reduce by half. Serve the fish and vegetables 
  with the sauce on the side. Serves 6.