Start the water boiling for the pasta.

In a deep skillet or fry pan, heat 2 tablespoons of olive oil over medium heat. Then add 2 Tbsp of butter to melt.

If the fish is wet, pat dry with a paper towel. Sprinkle the fish with salt and pepper.

Fry the fish just enough to brown in batches, turning once, adding more oil if needed.

Next sauté the onion and bell pepper in the oil for until tender.

When the onion and pepper are near to done, add the garlic.

Add the tomato sauce and bring to a simmer.

Add the oregano, cumin, salt & pepper, and the hot sauce.

Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.

Start the pasta

Stir in the basil and lemon juice.

Nestle the fish into the tomato sauce and simmer for 4-5 minutes.

Remove the fish from the sauce, plate the fish and the pasta and ladle sauce over both.