Ingredients
• 2 teaspoons olive oil
• 1 small brown onion, chopped
• 1 garlic clove, crushed
• 1 medium red capsicum, thinly sliced
• 1 tablespoon drained capers
• 575g jar napoletana pasta sauce
• 4 (200g each) frozen white fish fillets, thawed (see note)
• Fresh small basil leaves, steamed broccoli and crusty bread, to serve
Method
Step 1
Preheat oven to 220°C/200°C fan-forced. Heat oil in a medium saucepan over medium heat. Add onion, garlic and capsicum. Cook for 3 to 4 minutes or until onion has softened. Add capers and sauce. Bring to a simmer. Remove from heat.
Step 2
Spoon into a 6cm-deep, 20cm x 30cm (base) baking dish. Top with fish. Bake for 15 to 20 minutes or until fish is cooked through. Divide fish between plates. Top with tomato mixture. Sprinkle with basil. Season with salt and pepper. Serve with broccoli and crusty bread.
