2 pieces of salmon
2 pieces of cod
6 – 7 small peppers
1 cup lima beans
1 red onion
1 can diced tomatoes
2 tbs tomato paste
pink salt & pepper
1/2 tbs oregano
1/2 tbs basil
2 tbs olive oil
1 lemon cut into slices
1/4 cup green olives pitted
2 bay leaves
Cut the onion in thin strips and start cooking it into a pan with 1 tbs olive oil (add 2 tbs of water if needed).
After 4-5 minutes add the pepper cut into strips and the lima beans.
Salt & pepper. Add half of the herbs and the bay leaves.
Let cook for another 5 minutes and add the tomato paste diluted with 2 tbs water.
Add the diced tomatoes and the olives.
Add the rest of the herbs and let cook for 3-4 minutes.
Drizzle a oven safe pan with the rest of the oil and put the fish in it.
Put the veggies over the fish.
Cook the stew at 375F for 30- 35 minutes (try the fish with a fork).