Hake with Mediterranean Ragu

A trip to Wholefoods inspired me to make this fish.  
I served it over Jasmine Rice.  
Serves 2. 

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Ingredients: 

12 oz of Hake 
2 tbsp of olive oil
1 small red onion, 1/4 inch dice 
2 cloves of garlic, sliced
2  long sweet peppers, seeds removed and sliced
1/2 cup of diced tomatoes
1/3 cup of nicoise olives, 1/2 of them sliced and 1/2 whole
2 tbsp of capers
1 tbsp of tomato paste
1/4 cup of vegetable stock
1 tsp of lemon juice
1 tsp Spanish paprika 
salt and pepper to taste 
3 or 4 parsley leaves, chopped

Directions:
Season fish with salt, pepper and paprika. Place cast iron pan or non stick pan on medium heat, add oil. Gently place the seasoned fish in the pan.  Cook for 1 min on each side.  Remove from pan and set aside.  Add onions, peppers and garlic to the pan, saute until onions are translucent.  Add tomatoes and the sliced olives.  Season with salt and pepper.   Cook until tomatoes are soft.  Stir in tomato paste, stock, capers and the rest of the olives.  Cook for a couple of more minutes.  Turn down burner to simmer.  Add the fish back to the pan.  Spoon juices from the pan on to the fish a few times to keep it moist.  At this point add the lemon juice.  Cook for a 5 minutes or until fish is cooked.  Split the fish in half, serve over rice and sprinkle with parsley.