Grouper Stew with Potatoes and Pepper

Halve the Baby Potatoes (6 oz) . Finely chop the Fresh Oregano (10 sprigs) and Italian Flat-Leaf Parsley (10) . Peel and crush the Garlic (1 clove) . Give a large dice to the Bell Peppers (1 cup) .

Heat a large, deep pan over medium-high heat. Add the Olive Oil (2 Tbsp) then add the baby potatoes and toss to coat. Distribute evenly across the pan, and allow to brown without stirring for 4-5 min. Turn and brown for 2-3 minutes more.

Add the Canned Diced Tomatoes (2 cups) with the liquid. Reduce heat to medium, and bring to a simmer. Add parsley, oregano and Kosher Salt (1/2 tsp) .

Simmer until potatoes are just tender, about 5-7 minutes. While the potatoes simmer, cut the Grouper Fillets (8 oz) into 4 equal pieces, and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .