You start by sautéing a few cloves of garlic in olive oil, along with the chili pepper if you want some heat, as if you were making an ajo e ojo, in a pan wide enough to fit your fish filets in a single layer.

Then, letting the oil cool a bit, add cherry or grape tomatoes, which you can split in two, and a splash of white wine, along with any of the other optional ingredients you might be in the mood for. Let the tomatoes simmer for a minute or two, to soften.

Place filets of a white-fleshed fish into this 'bath' and add enough water (or fish broth) to come about halfway up the fish. Season with salt and pepper and sprinkle with some chopped parsley. Cover partially and allow the fish to simmer gently until it is cooked through, about 5-10 minutes, depending on the type and thickness of the fish.

Serve your immediately, with a bit more parsley if you like for color.