Fish with Puttanesca Sauce over Rice

My husband prepared this meal. He followed this recipe from Epicurious, minus the linguine, omitting the anchovy fillets and red pepper flakes, and adding a chopped bell pepper and onion. He used fresh basil, parsley, and oregano from our herb gardens. While the sauce was simmering, he browned the fish fillets (1 1/2 lbs of orange roughy) in a little olive oil in a hot skillet. Once the fish were browned, he stirred it into the sauce. I started rice before he got home from work and we served the fish and sauce over the rice.

I loved it, and M found parts edible (she's decided she doesn't like certain foods prepared certain ways or mixed together, so there was a lot of picking things out). She ate the rice, fish, and black olives and left the tomatoes, bell peppers, and onions.