1. Garnish to this dish, I chose the rice from the Kuban Mistral bags. In a saucepan boil water, put in boiling water a bag of rice and cook on slow fire for 25 minutes until tender. Bags remove with a fork or knife to drain excess fluid.

2. The fish is cleaned of scale, gut, remove the gills and fins. Wash. In a pan with high sides in olive oil lightly fry crushed garlic, chopped peppers.

3. With tomatoes remove the skin (if any), and cut into slices. I cut it into slices, but then I wanted the pieces were smaller, and I'm in the process of making even shredded them with a spatula. Therefore, guided by your taste, perhaps it is better to chop the tomatoes smaller. Add tomatoes and juice from the garlic.

4. Put the fish into the sauce, then one side about a minute, flip to other side and simmer too about a minute. Add the wine, broth (I used water), a mixture of peppers, salt. Cover and simmer the fish for about 7-8 minutes. The sauce must not boil, and a little gurgle. Then carefully flip fish to other side and simmer for another 7-8 minutes. To check the readiness of the fish with a knife, gently pierced with a knife at the tail.