Oven-Roasted Striped Bass With Peppers

• 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

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; saute 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.
2. 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 450u0b0 for 8 minutes or until fish flakes with a fork. Serve fish with potatoes topped by Red Pepper Rouille.

olive oil, onion, garlic, green bell pepper, red bell peppers, yellow bell peppers, chicken broth, fresh oregano, rosemary, salt, freshly ground black pepper, bass fillets, potatoes

Taken from www.myrecipes.com/recipe/oven-roasted-striped-bass-with-peppers (may not work)