Cut the onion into crescents and carrot wheels. Put them in a deep pan with boiled water. Cover and stew vegetables for a few minutes. Removing the cover and leave the vegetables to boil for 15 minutes. Add wine, chopped garlic and let it cook until the onions soften. Then add sliced ​​zucchini, cleaned and chopped peppers, chopped tomatoes, thyme and seasoning to taste. Leave to boil over low heat until tender vegetables and evaporation of most of the liquid. Pour into a sauce deep baking dish, place fillets on top of the sauce and bake in a preheated oven to 180C degrees complete readiness of the fish. Optional Serve with baked potatoes.