Halve the Baby Potato (6 ounce). Finely chop the Fresh Oregano (10 sprig) and Italian Flat-Leaf Parsley (10). Peel and crush the Garlic (1 clove). Give a large dice to the Bell Pepper (6 ounce).
Heat a large, deep pan over medium-high heat. Add the Olive Oil (2 tablespoon) 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 diced pepper and crushed garlic, and cook while stirring for about 3 minutes.
Add the Canned Diced Tomatoes (2 cup) with the liquid. Reduce heat to medium, and bring to a simmer. Add parsley, oregano and Kosher Salt (1/2 teaspoon).
Simmer until potatoes are just tender, about 5-7 minutes. While the potatoes simmer, cut the Grouper Fillet (8 ounce) into 4 equal pieces, and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
Add the fish to the pan, submerging the pieces in the liquid as best as possible. Simmer gently for about 5 minutes or until the fish is cooked through. Adjust seasoning to taste. Serve and enjoy!