Braised Haddock, with herbed tomato sauce and roasted peppers

I'll show these as two dishes, but really they complimented each other so perfectly! The only change that I would make would be to use green peppers rather than red. There was just too much red on the plate. 

Roasted, Peeled Bell Peppers in vinaigrette
Time: 15 minutes (plus 30 minutes to chill)
Serves: 2-4
 
Ingredients:

• 2 bell peppers (any color, I used red and yellow. I wish I wouldn't have used red, because while the flavor was good, the color balance was too red in combination with tomatoes).
• 1/4 c grapeseed oil (or any mild flavored oil/dressing)
• 1 T balsamic vinegar
• 1 clove garlic
• 1/4 t salt

Directions:
1. Divide peppers in half, then place on a baking sheet face down. Broil on high for 3 minutes. Continue checking them every 1-2 minutes until the peppers are spotted with brown.
2. Cool peppers by running under cold water. Then remove skins fairly quickly, the browned skin can cause the flesh of the pepper to brown. Slice the peeled peppers thinly (1/4-1/2") and set aside.
3. Mash garlic and salt together using a mortar and pestle or a food pro. Combine oil, garlic and vinegar. Whisk well, and pour over peppers. Allow to chill in the fridge for at least 30 minutes.

Braised fish filet
Cook Time: 30 minutes
Serves: 2


Ingredients:

• 1 1 lb fish filet (I used haddock. It holds together well for braising and has such a mild fish-flavor when it's cooked. Beware of the smell of raw haddock, however. Luckily, the smell fades as soon as you hit it with any hot liquid.
• 2 bay leaves
• 1 c fish stock or light chicken stock
• 1 c dry white wine or white vermouth
• 1 1/2 c peeled, diced tomatoes (I used drained, canned tomatoes)
• 2 T butter

Directions: Preheat oven to 350
1. Remove any skin from the filet. Bring stock and wine to a simmer in a small pot. Lightly butter fish and place in a shallow baking dish. Add liquids and bay leaves. Bake for 20 minutes. Place fish on a tray and let stand while you make the sauce.
2. In a medium sauce pan, quickly saute scallions on high heat for 1 minute. Then add liquids from fish and boil down quickly until it is almost a syrup viscosity (4-5 minutes). Fold in drained tomatoes and boil for another 4-5 minutes.
3. Spoon sauce over fish and serve with rice.