Oven-Roasted Chesapeake Rockfish with Peppers and Baby Potatoes - Delicious Living

Ingredients

• 1 roasted red pepper, puréed
• 1/2 cup canola mayonnaise
• 1-2 teaspoons chopped garlic (or to taste)
• Pinch of saffron (optional)
• Pinch of cayenne pepper
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 teaspoons minced garlic
• 1 green pepper, seeded and julienned
• 2 red peppers, seeded and julienned
• 2 yellow peppers, seeded and julienned
• 1 cup chicken stock or white wine
• 2-3 tablespoons mixed chopped fresh herbs (such as thyme, oregano, rosemary, or parsley)
• Sea salt and freshly ground black pepper
• 1 1/2 to 1 3/4 pounds rockfish fillets, cut into four portions
• 1 tablespoon olive oil
• 16-20 unpeeled baby new potatoes, halved if large
• Small bouquet assorted herbs (for garnish)