Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Season the fish generously with salt and pepper on both sides. Coat with 2 tsp. of the oil and set aside.
• Heat the remaining 2 Tbs. oil in a 7- to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the peppers, onion, and garlic. Season with 1/2 tsp. salt, and cook, stirring occasionally, until the onion is translucent and the peppers have begun to soften, about 5 minutes.
• Add the canned tomatoes with their juice, wine, bay leaves, and 1 cup water. Bring to a boil. Lower the heat and simmer until the liquid has reduced slightly and the peppers are tender, about 10 minutes. Add the cherry tomatoes and cook until they soften slightly, about 2 minutes. Season to taste with salt and pepper. Carefully place the fish fillets in the pot, skin side up, and spoon some of the peppers, onions, and sauce over them.
• Transfer to the oven and cook uncovered until the fish is cooked through, about 25 minutes. Serve topped with the parsley, if using.