Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   virgin olive oil
   1      medium        onion -- chopped 1/4" dice
   2      large         red bell peppers
   2      large         yellow peppers
   2      large         green peppers
   1      teaspoon      dried marjoram leaves
   1      pound         fresh cod fillet -- from thickest
   1      part          fish
   4      ounces        all-purpose flour
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      cup           dry white wine
   4      tablespoons   fresh marjoram leaves

Preparation:

In a 12-inch skillet, heat 4 tablespoons olive oil until smoking. Remove ribs, seeds, and stem from all peppers and chop into 1/2-inch dice. Sauté onion in smoking oil until wilted. Add peppers and dried marjoram and cook until softened yet still holding individual shape (about 6 to 7 minutes). Remove from heat and set aside. Heat 4 tablespoons virgin olive oil in 12-inch nonstick skillet over moderate heat. Slice codfish into 8 medallions approximately 1/2-inch thick, season with salt and pepper and dredge in flour. Place in nonstick skillet and sauté until golden brown on one side. Without turning fish, add wine and cooked pepper mixture and bring to a boil. Simmer 3 minutes, turn fish over, and simmer for 2 minutes more. Add fresh marjoram leaves, mix and remove fish from sauce to four individual plates. Spoon sauce over each fillet and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633)