Heat 2 tablespoon oil in saucepan over medium heat. Add garlic, onion, peppers, carrots and champagne vinegar. Let ingredients cook for about 2 minutes stirring occasionally. Add bouquet garni, peppercorn, salt, hot pepper if using, water and let cook for 15 minutes uncovered on low heat.

While veggies are cooling, add 1 tablespoon of butter in a non-stick pan, and pan fry fish until cooked but still firm. Do not overcrowd pan and turn fish to cook thoroughly. Remove and slice fish into smaller pieces or bite size if necessary, and set aside on a serving plate.

Once veggies are cooked but still crunchy, add remaining butter and let mixture cook until sauce thickens a little. Remove from heat, remove bouquet garni and pour over fish. Serve hot or at room temperature.