Recipe from One Egg Is A Fortune Cookbook by Judy Kempler and Pnina Jacobson.
1 tablespoon olive oil
1 large white onion, thinly sliced
1kg freshwater fish fillets, such as carp, barramundi or perch
salt and freshly ground pepper, to taste
2 large red or yellow capsicums, thinly sliced
3 tomatoes, sliced
1 cup bottled Napoletana pasta sauce
3/4 cup red wine
chives, finely chopped, for garnish
caperberries, for garnish (optional)
Preheat oven to 180 degrees Celcius. Heat olive oil in a non-stick fry pan and saute onions until golden. Place onions in an oiled baking dish and top with fish fillets. Season with salt and pepper. Cover fish with capsicums and tomatoes.
Combine pasta sauce and red wine and pour over fish. Cover with foil and bake for 35-40minutes until fish and capsicums are cooked.
Serve, garnished with chives and caperberries
Note: This recipe also works well in a covered BBQ