Preparation

• In a medium bowl, combine the tomatoes, peppers, garlic, vinegar, cumin, and 1/2 tsp. salt; toss to combine. Add 2 Tbs. of the oil and stir to combine. Let sit at room temperature while you cook the fish.
• Heat the remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Season the fish with salt and pepper. Coat the fish lightly with flour, and add to the hot pan. Cook until golden-brown on one side. Lower the heat to medium, flip, and cook until just opaque. Just before serving, stir the parsley into the gazpacho sauce. Serve the fish topped with the sauce.