Recipe(tried): Easy Fish and Tomato Stew - What is your Yummiest Diet Friendly Main Dish? I need help!

I need something healthy but YUMMY that will entice me to eat it. I cook for the week and eat the same thing all week. That isn't the problem though. If the meal isn't really good, then eating it is just mechanical and I might even skip it in favour of something else (usually not as healthy.)

One other point is that my oven isn't working so if it can be made without the oven that would be ideal.

I was going to make this fish dish that I like for next week. It IS good and I do like it but I think I need something REALLY good. This is wher I'd pull out my Balsamic Chicken recipe (perform a search I posted it) but I would just LOVE to know what other people's favourites is/are.

Here's the fish dish I will move to next week. A favourite recipe I use all the time.

EASY FISH AND TOMATO STEW

2 tsp. olive oil (I never use the amount of oil I am told. I use a nonstick spray.)
1 medium onion or leek chopped
1 1/2 tsp. minced garlic (I am a garlic freak and always use much more)
1 large stalk celery, chopped (I would use 3 or 4 stalks chopped.)
1/4 tsp. fennel seeds (be careful your first time as too much fennel seeds are very over powering. I use maybe 1/2 tsp?
1/8 tsp. crushed red pepper flakes
1 can of diced tomatoes 28 oz. Or I like to use Primo (brand) Recipe Starter Chunky Tomatoes with Spicy Red Pepper. They come in 19 oz. cans and I would use two. Not sure if these are avail. In the U.S.
1/4 cup white wine (optional. I use this really great non-alcoholic wine.)
1 lb. fresh or frozen fish fillets (I just use 4 (not thick) fillets of fish (sole, halibut or cod). That is what fills my largest nonstick skillet.
1/4 cup chopped fresh parsley or coriander (or some dried)
Salt and pepper to taste

In large nonstick skillet , heat oil over medium heat; cook onion and garlic until softened, about 5 minutes.

Add celery, fennel seeds, red pepper flakes, tomatoes, and wine (if using) bring to a boil. Reduce heat and simmer for 5 minutes.

Add fish and cook until fish is opaque, about 5 minutes for fresh, 10 minutes for frozen (I always thaw my fish first and I very carefully flip the fish over with a spatula so I cook both sides.)

Add parsley and season to taste with salt and pepper.

(They say: Most fish will break up into pieces as you stir in salt and pepper; if not, cut into pieces before serving.) I keep my fish fillets whole.
Makes 4 servings.

You can also add Scallops, Shrimp and/or Mussels.

Source: Anne Lindsay's Lighthearted Everyday Cooking