Basque-Style Fish with Green Peppers and Manila Clams

Ingredients:

• 1 lb white fish fillets (such as cod or halibut)
• 1 onion, sliced
• 2 green bell peppers, sliced
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup white wine
• 1 lb Manila clams, scrubbed
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

1. Season the fish fillets with salt and pepper.
2. In a large skillet, heat olive oil over medium heat.
3. Add the onion, green peppers, and garlic. Sauté until softened.
4. Add the cherry tomatoes and cook for another 2-3 minutes.
5. Pour in the white wine and bring to a simmer.
6. Add the Manila clams, cover, and cook until they open, about 5 minutes.
7. Nestle the seasoned fish fillets among the clams and vegetables.
8. Cover and cook until the fish is opaque and cooked through, about 8-10 minutes.
9. Sprinkle with chopped parsley before serving.
10. Serve hot with crusty bread or over rice.