Heat the olive oil in a frying pan over medium heat.
Add first the bell peppers and cook for 2 minutes, then add onions and cook stirring constantly for 3-4 minutes or until the vegetables are lightly soft.
Add tomatoes, garlic, bay leaves, and oregano. Season with salt and pepper and cook for 2 minutes over medium-low heat.
Stir in in the tomato sauce, then pour 1 ½ cups of water. Bring to a gentle simmer.
Cover and cook for 10 minutes or until the vegetables are cooked through and the sauce has been thickened a bit.
Mix in the olives, capers, and chili peppers. Cook for 1 minute.
Carefully add the fish fillets to the pan, and spoon the flavorful sauce over.
Cook for 4-5 minutes or until fish is nicely cooked through.
Adjust seasonings to taste, turn off the heat, and serve.
Notes
Drain and rinse the capers and olives well before adding them to the sauce to prevent the dish from becoming too salty.
If you’d like a richer sauce, add some vegetable or fish stock.
Don’t overcook the fish. It should be cooked just until it is opaque and flaky.