Fish With Tomato Caper Sauce - cooking recipe

Ingredients

4 (800 g) firm boneless white fish fillets (we use Ling or Blue Eye Cod, but that might not make any sense outside Australia)
2 limes, juiced
1 large brown onion, peeled and chopped
2 cloves garlic, finely chopped
1 large green chili, finely chopped
1 (800 g) can peeled whole tomatoes
2 tablespoons parsley, finely chopped
1 tablespoon coriander, finely chopped
1 1/2 tablespoons capers, drained
salt and pepper

Preparation

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.