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1
Preheat a large pan to medium-high heat with the olive oil.
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2
Add the bell pepper and onion and cook for 3 minutes, stirring, until just sizzling and starting to brown.
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3
Add the tomato paste and the garlic and stir to coat the veggies in the tomato paste.
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4
Reduce the heat slightly so the garlic doesnt burn.
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5
Add the cherry tomatoes, the white wine, and the canned tomatoes with their juices, breaking up the whole canned tomatoes with your fingers or a wooden spoon.
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6
Add the sugar, and stir to combine together.
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7
Let the sauce simmer for 5 minutes to allow the veggies to cook and the fresh tomatoes to wilt.
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8
Add the olives and stir to combine.
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9
Taste the sauce, and add more salt if youd like.
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10
Reduce the heat to low and allow to simmer while you prepare the fish.
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11
Put the breadcrumbs in a shallow bowl or plate.
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12
Heat a skillet to medium-high heat with the butter.
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13
Spray the fish with cooking spray on both sides and sprinkle them with a dash of salt, then dredge in the breadcrumbs.
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14
Use your fingers to press the crumbs into the cooking spray coating to form a crust.
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15
When the butter foams and turns slightly brown, add the fish to the skillet.
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16
Lightly fry the fish on both sides for 3-5 minutes each side until the breadcrumbs are crispy and the fish is cooked through.
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17
Right before serving, add the sliced banana peppers and the parsley to the tomato sauce.
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18
Stir, and taste the sauce once more.
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19
I added a splash of the peperoncini liquid to the sauce to add more tang and spice.
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20
To serve, place a piece of fish over a serving of hot white rice.
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21
Spoon some veggies and sauce over the fish, then top with extra parsley if youd like.
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22
Serve with extra pickled peppers alongside, too!
