Preheat the oven to 180C/350F/gas mark 4.
With 1 tbsp of the olive oil, grease a shallow ovenproof dish. Heat 4 tbsp of the oil in a pan over a medium heat. Add the onions and garlic. Cook for 5 minutes. Add the carrots, celery, olives and sliced peppers. Cook, stirring frequently, for 8-10 minutes or until slightly softened.
Remove the pan from heat and pour the wine into the pan. Return to the stove and bring to the boil. Add the tomatoes with the juice, sugar, and salt and pepper to taste. Simmer for 20 minutes, then stir in the fresh herbs.
Put the fish in the oiled baking dish and pour the vegetable sauce around. Arrange the lemon slices on top of the fish. Drizzle with the remaining 1 tbsp oil and season.
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