In a pot with 3-4 spoons of oil, arrange in layers - sweet red pepper with skin down, on top of this - hot peppers (clean out seeds in the middle) with skin down, sliced tomatoes, clove of garlic.
Put on low flame and allow the pepper and tomatoes to produce juice and become soft. After 1/2 hour put the fish fillet on top of the pan, washing off the salt and lemon juice mixture. Pour the sauce on top, then one half a cup of boiling water. Seal the cover almost entirely; leave a small opening to let out steam. After, continue to cook for 45 minutes then add chopped coriander, and after 10 more minutes the dish should be finished.
Source: Jewish Agency for Israel - Partnership 2000: Tzahar - Palm Beach Educational Exchange