Cod Provencale

1 tablespoon olive oil
1 medium onion, sliced
2 yellow bell peppers, sliced
1 pound boneless, skinless cod fillet (1 inch thick), cut into 11/2-inch chunks
1 can (14.5 oz.) diced tomatoes with roasted garlic
1/4 cup ripe olives, pitted and coarsely chopped
1 teaspoon fresh thyme or ¼ teaspoon dried
1 teaspoon grated orange peel
1/4 teaspoon salt
¼ teaspoon freshly ground pepper

Heat oil in 12-inch skillet over medium-high heat. Add onion and bell peppers and cook 4 minutes, stirring, until vegetables are lightly browned. Add cod, tomatoes, olives, thyme, orange peel, salt and pepper. Stir to combine; cover skillet and bring to a boil. Reduce heat to medium-low; simmer 9 to 11 minutes, gently turning fish once with a metal spatula, until cooked through.