Ingredients
• 40g butter
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium red capsicum, thinly sliced
• 2 tablespoons tomato paste
• 400g can diced tomatoes
• 1/2 cup dry white wine
• 1/4 cup caperberries (see note), drained, rinsed
• 4 (150g each) barramundi fillets (see note)
• potato mash and shredded fresh flat-leaf parsley leaves, to serve
Method
1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.
