Oven-roasted Striped Bass with Peppers

Yield: Makes 4 servings

Ingredients

• 4  teaspoons  olive oil, divided
• 1  medium onion, vertically sliced
• 2  garlic cloves, minced
• 1  green bell pepper, cut into 1/4-inch strips
• 2  red bell peppers, cut into 1/4-inch strips
• 2  yellow bell peppers, cut into 1/4-inch strips
• 1  cup  chicken broth
• 1  tablespoon  chopped fresh oregano
• 1  tablespoon  chopped fresh rosemary
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  (6-ounce) striped bass fillets
• 1  pound  hot, boiled new or red potatoes
• Red Pepper Rouille

Preparation

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; sauté 5 minutes. Add broth and next 4 ingredients. Bring to a boil; boil 1 minute. Spoon pepper mixture into a 13- x 9-inch baking dish. Wipe skillet with a paper towel.

Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add bass; cook 2 minutes. Remove fillets from skillet; place on top of pepper mixture, browned side up. Bake at 450° for 8 minutes or until fish flakes with a fork. Serve fish with potatoes topped by Red Pepper Rouille.