Heat a large skillet over medium heat, coat with a little olive oil. Brown the fillets for approximately 4 minutes on the first side and then about 2 minutes on the second. Shake the skillet to avoid burning the fish.
Set the fish into a baking dish and keep warm in the oven at 80°C.
Check the temperature of the pan. If the juices begin to sizzle at all, lower the heat immediately.
In the same skillet, sauté the onions, garlic, and green peppers. Add the white wine, red peppers, and green peppers. Mix the vegetables well to coat evenly with the wine. Only add salt if needed.
Bring to a boil, reduce heat, and simmer for approximately 10 min. or until the reduced wine has cooked off.
Take the fish fillets out of the oven and serve on warmed plates with the pepper sauce.
Serving Suggestions: Serve the fillets over rice or quinoa. Garnish the fish with some fresh parsley, basil, sage or capers.