1 lb. fish fillets or steaks (fresh or frozen)
3 tbsp. vegetable oil
1 onion, chopped
3 tbsp. bell pepper, chopped
2 tbsp. chopped parsley or coriander
2 med. tomatoes, chopped or 1 (8 oz.) can stewed tomatoes
1/2 c. water or tomato juice
1/2 tsp. salt
1/2 tsp. basil or oregano (optional)
Dash of pepper

If fish is frozen, thaw enough to separate pieces. Heat oil in skillet. Add chopped onion, bell pepper, and parsley. Cook until onion is golden. Add tomatoes, water or tomato juice, and seasonings; cook until tomatoes are soft. Add raw fish. Cover and cook gently until fish flakes easily.