I have to be honest here. When I first started keeping kosher, I thought I'd have to say goodbye forever to those amazing one-pan shrimp dishes that looked so tempting in food magazines. You know the ones, where everything gets tossed together and emerges golden and garlicky from the oven. But then I discovered that firm white fish can work beautifully in the same style of preparation. This recipe uses chunks of halibut or cod cut into bite-sized pieces that cook quickly and take on all those Mediterranean flavors we love. The key is getting your fish pieces roughly the same size so they cook evenly, and not overcooking them. I learned this the hard way after turning perfectly good fish into expensive fish jerky more times than I care to admit. What makes this version really work is the timing. The vegetables get a head start in the pan, then the fish goes in for just the final few minutes. I use cherry tomatoes because they burst and create their own little sauce, plus bell peppers for sweetness and color. The lemon juice goes in at the very end to keep it bright and fresh. This is one of those weeknight dinners that looks fancy but comes together in about 20 minutes. I serve it over rice or with some good crusty bread to soak up all the pan juices. It's also great for Shabbat dinner when you want something special but don't want to spend all day in the kitchen.