- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, diced
- 2 pounds plum tomatoes, peeled, seeded, and chopped
- 1 red bell pepper, seeded and chopped
- 1 cup tomato puree
- 1 teaspoon salt
- 1 cube fish bouillon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- freshly ground black pepper to taste
- 2 bay leaves
- 20 pitted green olives
- 2 tablespoons capers, rinsed
- 1/4 cup butter
- 8 large white fish fillets
- 6 pickled banana peppers, sliced
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
- Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
- Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
- Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.