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1
Heat the oil over medium heat in a large, nonstick skillet and add the onion.
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2
Cook, stirring, until tender, about 5 minutes, and add the peppers, chile, and garlic.
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3
Stir together until the garlic begins to smell fragrant, about 1 minute, and add salt to taste.
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4
Continue to cook, stirring often, for about 10 minutes, until the peppers are quite soft.
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5
Add the tomatoes, sugar, and thyme, bring to a simmer, turn the heat to low and cook uncovered for 20 to 30 minutes, stirring often.
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6
The mixture should be thick and sweet.
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7
Remove from the heat and keep warm.
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8
Preheat the oven to 300 degrees.
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9
Cover a baking sheet with foil and lightly oil the foil.
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10
Place the fish on top.
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11
Season with salt and gently rub the salt into the surface of the fish.
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12
Add pepper to taste.
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13
Fill a roasting pan with boiling water and place it on the oven floor.
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14
Place in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets (you can scrape them away if you dont like the look of them).
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15
Remove from the heat and serve topped with the piperade.
