1 onion, thinly sliced
30 ml (2 tbsp) olive oil
2 cloves garlic, peeled and crushed
2 x 400 g (2 x 14.1 oz) tins chopped tomatoes
2 bay leaves
5 ml (1 tsp) dried oregano
5 ml (1 tsp) dried thyme
15 – 30 ml (1-2 tbsp) capers, rinsed
Handful of pitted green olives
15 – 30 ml (1-2 tbsp) Peppadew® Hot Jalapeño Slices
4 sustainable firm white fish fillets
Gently sauté the onion in olive oil until soft. Add garlic and cook for 1 minute.
Pour in tinned tomatoes (if you prefer to use fresh, make sure the tomatoes are richly flavoured and juicy), bay leaves, dried herbs, capers, olives and Peppadew® Hot Jalapeño Slices. Simmer for a few minutes until the flavours have married.
Add fish fillets to poach in the sauce. You can fry the fish before adding to the sauce, if you prefer.