Directions
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Step 1
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).
Step 2
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.
Step 3
Add the diced pepper and crushed garlic, and cook while stirring for about 3 minutes.
Step 4
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).
Step 5
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).
Step 6
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!
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