Ingredients
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4 (800 g) firm boneless white fish fillets (we use Ling or Blue Eye Cod, but that might not make any sense outside Australia)
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1 large brown onion, peeled and chopped
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2 cloves garlic, finely chopped
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1 (800 g) can peeled whole tomatoes
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2 tablespoons parsley, finely chopped
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1 tablespoon coriander, finely chopped
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1 1/2 tablespoons capers, drained
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salt and pepper
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1 large green chili, finely chopped
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2 limes, juiced
Instructions
- Place the fish in a glass dish and sprinkle with the lime juice.
- Cover and marinate for 1 hour.
- Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
- Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
- Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
- Stir in the fresh herbs and capers,and season with salt and pepper.
- Drain the fish from the marinade.
- Pour half the sauce into a large frying pan, and place the fillets on top of this.
- Pour the remaining sauce over.
- Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
- Serve at once.