4 flounder fillets - (6 oz ea)
1/4 tsp kosher salt
Freshly-ground black pepper, to taste
2 bell peppers, red and yellow - (6 oz ea)
Olive oil cooking spray, as needed
1 sweet onion - (8 oz), chopped
3 large garlic cloves
2 tomatoes - (12 oz total), seeded, chopped
1 Tbs minced fresh tarragon
= (or 1 tspn crushed dried tarragon)
1 Tbs balsamic vinegar


Preheat oven to 350 degrees.
Place the fillets in an oven-proof baking dish. Sprinkle with salt and pepper. Set aside.
Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.
Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.
Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.