Instructions: Preheat the oven to 375 degrees. Rinse the fillets and pat dry.

To make the sauce: In a large saucepan, heat the oil over medium-high heat.

Add the onions and cook until tender, about 10 minutes. Stir in coriander and cayenne and cook 2 minutes. Add diced red and green peppers and tomatoes. Reduce the heat to low and cook, uncovered, for 10 minutes. Remove the saucepan from the heat and stir
in the lime juice. Season with salt and pepper. Arrange the fillets in a buttered shallow baking dish. Cover with the sauce and bake uncovered for 20 to 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle with cilantro.

Note: To skin tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

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