LHout bel Shakshouka

• 4 soles, or other flat fish, each weighing about 12 ounces, skinned
• Salt
• 1 large onion, cut in half and sliced
• Extra-virgin olive oil
• 2 bell peppers, green or redseeded and sliced
• 1 or 2 cloves garlic, chopped
• 2 tomatoes, quartered
• Pepper
• Juice of 1 lemon

1. Season the fish lightly with salt.
2. Saute the onion in the oil with the peppers, stirring occasionally, until the onion is golden and the peppers are very soft and lightly colored.
3. Add garlic, and when the aroma rises, add the tomatoes.
4. Sprinkle with salt and pepper and cook until the tomatoes have softened.
5. Brush the fish generously with olive oil and cook under a preheated broiler for 4 minutes on each side.
6. Serve the fish on a bed of the sauteed vegetables.
7. Dribble on a little raw olive oil, and sprinkle with lemon juice.

soles, salt, onion, extravirgin olive oil, bell peppers, garlic, tomatoes, pepper, lemon

Taken from www.epicurious.com/recipes/food/views/l-hout-bel-shakshouka-373340 (may not work)