This is a super delicious and pretty fail-safe way to add a little more fish into the meal rotation. Braising the fish in the sauce is rather brilliant as it keeps the fish moist while infusing it with lovely flavors. The recipe has you serve it over Israeli couscous (aka pearl couscous), which we like, but you could substitute rice or pasta if you wanted. A creamy polenta would be really good too. In actuality, this sauce is so good, you could serve the fish and sauce on its own without the couscous. Which would return this to being a one-pan dish!

¼ cup olive oil, plus more for serving
¾ cup jarred roasted red peppers, roughly chopped or sliced, or 1 fresh red bell pepper, cored, seeded and diced
1 medium yellow onion, thinly sliced

4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut

1/2 teaspoon fine sea salt

1 ½ tablespoons minced garlic (about 3 large cloves)

1 tablespoon chopped anchovies (about 4 fillets)

1 teaspoon smoked paprika

Pinch of red pepper flakes (or more if you desire)

⅓ cup dry white wine

1 (14-ounce) can crushed tomatoes*

½ cup olives, preferably Kalamata, pitted and sliced in half

2 tablespoons chopped fresh parsley, plus more for serving

2 teaspoons sherry vinegar or red wine vinegar

*some brands of crushed tomatoes are a little less juicy than others, so if it seems you need a little more liquid in the sauce after simmering, stir in a little broth or water as needed. I used Muir Glen fire-roasted crushed tomatoes and the liquid seemed just right.

For the Couscous:

1 cup Israeli couscous (pearl couscous)

1 1/2 cups water (or broth)

1 teaspoon salt

In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.

If using roasted red peppers, add them with the garlic, anchovies, paprika and red pepper flakes, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the tomatoes, olives, parsley and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and let the sauce cook for about 5 or 10 minutes to develop the flavors. (add a little broth or water if needed after simmering, depending on how loose you would like your sauce.)

Add in the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Drizzle the sauce with the vinegar and stir a bit to work it in without disturbing the fish.

For the Couscous: (I like to toast my couscous in a little butter or oil for about 5 minutes or until it begins to take on a golden color, but totally not necessary)

Bring the water to a boil in a medium saucepan. Add the salt and couscous and return to a boil. Reduce to a simmer, cover Bring to a boil and then cover and reduce to a simmer. Cook for 10 minutes. Drain off any excess water, remove from the heat and keep warm until ready to serve. (you can drizzle the couscous with a little olive oil at this poin,t if you like, to keep it from sticking.)

To Serve: Place some of the couscous in a shallow bowl and top with the fish and lots of sauce. Garnish with additional parsley and a drizzle of olive oil.