INGREDIENTS

INSTRUCTIONS

Roasted peppers lend a wonderful flavor to fish dishes. Prepare this
dish in a shallow baking dish or baked in individual gratin dishes if
available. Wash and pat the fillets dry, then dice into 1-inch
squares. Season with salt and pepper. Wash, then dry the green  peppers
and roast them under the broiler, turning them as the skin  blackens.
Place the peppers in a paper bag, seal by twisting the top,  and set
aside for 5 minutes or so. Then remove and, with finger, push  and
pinch off most of the blackened skin. Cut in half, remove the  seeds
and stems and slice into thin strips. Put the oil in a big  skillet and
saute the garlic until it is translucent. Then scrape in  the fillet
squares from your cutting board, turn up the heat, and  cook, stirring
constantly for about 5 minutes. Off heat, add and mix  thoroughly the
peppers, parsley, capers, and half the bread crumbs  into which you
have mixed the thyme. Spoon into baking dish and  sprinkle the rest of
the crumb-thyme mixture over all, and place  under the broiler for a
minute or two to brown. Serve with tossed  salad and baked potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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