If fish fillets are large, cut into 4 serving pieces. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium heat.
Sprinkle fish with 3/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fish in single layer in skillet. Cook uncovered 6 to 8 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
Add 1 1/2 teaspoons vegetable oil in same skillet. Increase heat to medium-high. Cook bell pepper and onion in oil 2 minutes, stirring frequently. Stir in cooking sauce and wine. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until slightly thickened. Spoon tomato mixture over fish. Sprinkle with parsley.