Preheat oven to 375°F.
Wash fish in cold water, pat dry with paper towels, and store in fridge until ready to use.
Wash peppers, and cut into a medium dice.
Cut onion into a medium dice.
Place burner on medium heat setting, heat oil in an oven safe pan, until it can easily coat the bottom of the pan.
Add the diced onion and 1 teaspoon of salt; cook until the onions are soft and translucent, about 5 minutes.
Add spice mixture and toast for 30 seconds.
Add the bell peppers and cook until colors are bright and some of the water has cooked down, about 3 minutes.
Add crushed tomatoes and cook until the sauce has thickened slightly, about 10 minutes.
Add fish to the top of the sauce, lightly press so it is partially submerged, drizzle a bit of olive oil on top, and put in the oven.
Cook fish for 15-20 minutes or until white and flaky. Note, cook times may vary based on fish thickness.