Method:

1. Cut your onions in julienne of approx. 3 mm. Mince your garlic. Peel and clean up your bell peppers and cut them in big pieces. De-seed the chili-pepper and cut finely.

2. On medium heat, sweat all vegetables briefly, seasoning with pepper, salt, rosemary and thyme. Now add the tomato cubes.

3. Add the tomato paste, honey, white wine, bay leaves and vinegar and allow to take heat briefly.

4. Transfer your vegetables to an oven tray.

5. Portion your fish. Season both sides with pepper and salt and put the portions on top of the vegetables in the tray.

6. Cover your tray with aluminum foil, pre-heat your oven to 190°C and put the tray in there for about 15 minutes.

7. Serve!