Stir in the bell peppers and onions and cook until softened, about 5 minutes.
Add the fillets and cook 1 minute per side.
Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
Cover and simmer 2 minutes.
Transfer to an ovenproof glass baking dish.
Spoon tomatoes over the fish.
Sprinkle with Parmesan cheese and hot pepper sauce.
Bake in oven until fish is opaque, about 8 minutes.
Serve immediately with rice.
“Wonderful spicy, tasty red snapper!! Left a nice tingle, I thought I had green bell pepper but it turned out to be unuseable, so I used mushroom instead, wooked out very well.DH really loved this fish, we both like the spicy taste, thanks for sharing a good one Dancer^, we’ll be making this one again.”