2 teaspoons olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1/3 cup dry white wine(or fish stock and 1 tablespoon vinegar)
400 grams diced tomatoes
¼ cup pitted black olives
¼ cup loosely packed fresh parsley leaves, chopped
2 tablespoons drained capers
¼ teaspoon paprika
4 pieces fish fillet (about 170 grams each)
¼ teaspoon salt
-Heat oil in a nonstick pan. Saute onion till light brown and tender, about 8 minutes. Add garlic; sauté 30 seconds. Add wine; cook for 1 minute. Stir in tomatoes, olives, parsley, capers and paprika; bring to a boil.
-Place fish in pan; sprinkle salt. Cover and cook for 8-9 minutes or till fish turns opaque.
-Serve warm with lemon wedges or vegetables of choice.