Baked Flounder With Peppers & Tomatoes

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(makes 4 servings)

4 6-ounce (180 g) fillets of flounder
1/4 teaspoon (1.25 ml) kosher salt
freshly ground pepper
2 bell peppers, red and yellow, 6 ounces (180 g) each
olive oil cooking spray
1 8-ounce (240 g) sweet onion, chopped
3 large cloves garlic
2 tomatoes, 12 ounces(360 g) total, seeded and chopped
1 tablespoon (15 ml) minced fresh tarragon or 1 teaspoon (5 ml) crushed dried
1 tablespoon (15 ml) balsamic vinegar

1.Preheat oven to 350°F (180° C), Gas Mark 4.
2.Place the fillets in an oven proof baking dish. Sprinkle with salt and pepper. Set aside.
3.Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.
4.Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.
5.Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.