Start by cooking your potatoes. Place them in a large pot with salted water, just enough to completely cover them by an inch. Bring to a boil and cook just until tender.

Drain potatoes and set aside.

Pat your fish filets dry using a paper towel.

Preheat the oil in a large skillet over medium heat. Rub the fish filets on all sides with sea salt, pepper, and smoked paprika. Sear them for 2-3 minutes on each side, then set aside on a plate.

In your same preheated skillet add the shallot/onion, and garlic and saute over medium heat for 2 minutes.

Stir in your roasted red peppers and tomato sauce. Allow your sauce to bubble, then add the cooked potatoes together with the olives and stir to combine.

Continue to cook the potatoes into the sauce until the sauce thickens, around 8-10 minutes, stirring occasionally.

Return the fish to your skillet by gently nestling it into your sauce; continue to cook for 3-5 minutes, or until the fish is flaky and cooked through.

Garnish with freshly chopped parsley and enjoy!