Serves 4 -6

2 large tomatoes, diced
1 large russet potato, peeled and boiled until a knife barely goes through, and cut crosswise into 1/3-inch slices
1 large onion, sliced
5 small green peppers, sliced
½ bunch parsley, chopped
4 garlic cloves, peeled and sliced
1 teaspoon chili flakes
1 lemon, cut crosswise into thick slices
2 pounds sea bass filets, cut into 4 to 6 pieces
2 fresh bay leaves
1 teaspoon whole black peppercorns plus a few grinds of fresh ground black pepper
1 ½ teaspoons sea salt
2 teaspoons chopped fresh thyme
1/3 cup extra-virgin olive oil
3 ½ tablespoons butter, cut into chunks
2 cups vegetable stock

In a large skillet with straight sides, spread out the tomatoes. Top them with the potato slices, the onion, green peppers, parsley, garlic, and chili flakes. Arrange the lemon slices on top of the vegetables and put a fish filet piece on top of each lemon slice. Tuck the bay leaves into the vegetables and sprinkle the whole peppercorns on top, followed by the ground pepper, the salt, and the thyme. Pour the olive oil over the skillet and tuck in the butter chunks. Pour the vegetable stock over the skillet, cover, bring to a simmer and cook for 20 to 25 minutes or until the fish is cooked through.