Braised fish with saffront, capers and peppers


2 filets of grouper, skin and all bones removed
3 tablespoons extra virgin oil
2 tablespoons minced shallots
2 garlic cloves, sliced paper thin
¼ teaspoon red crushed chili flakes
1 cup cherry tomatoes, halved
Pinch of saffron
½ cup dry white wine
2 cups fish stock or broth
1 tablespoon nonpareil capers
¼ cup roast peppers, ¼ inch dice
2 tablespoons butter (if desired)
1 tablespoon chopped Italian parsley
½ teaspoon chopped rosemary

Preheat your oven to 350 degrees Fahrenheit.

Dry the fish well with paper towels. Season with salt and pepper. In a large sauté pan on medium heat, add olive oil. Sauté seasoned fish on one side until golden. Remove and set aside on a dish. In the same oil, cook shallots and garlic until golden brown. Add chili flakes, tomatoes, saffron and cook for 1 minute. Add the white wine and reduce by half. Add the stock or broth and reduce by half. Place the fish in the sauce (golden brown side facing up) and into the oven for 5 minutes.

Remove from the oven and add the capers, peppers, butter and herbs. Swirl the pan for a couple minutes, taste for seasoning and serve.