This is one of those dishes that materialized when I set out to follow a recipe — this one from Diane Kochilas’s book The Glorious Foods of Greece — but ended up with something a little different. Depending on the season (and your time), you can substitute canned tomatoes and peppers for fresh, as well as another kind of meaty white fish.

Steps

1. In a cast-iron or ovenproof skillet, sauté onions in olive oil over medium-low heat for about 20 minutes, until they begin to soften and the edges turn golden.
2. Preheat oven to 350 degrees.
3. Add peppers, pepper juices, tomatoes, and paprika to the pan with the onions, and cook for 5 to 10 minutes, until the vegetables take on an almost jammy consistency. Season to taste with salt.
4. Place fish over pepper mixture, sprinkle with salt, then spoon some of the peppers over the fish. Put pan in oven and bake approximately 20 minutes (give or take 5 minutes, depending on the thickness of the fish), until the fish is no longer translucent and flakes easily with a fork.