Instructions: 1. To make the sauce, heat the oil in a pan. Saute the onion and garlic until onion is transparent. Add tomatoes and cook for 10 minutes to allow the juices to reduce. Add herbs, capers and season to taste.

2. To pan fry the fish, heat a tablespoon of olive oil in another pan and cook fish, skin side first, until it flakes. Serve with sauce spooned over.

3. To steam the fish, place fish fillets on top of sauce in pan, cover with lid or foil and cook on medium heat for 8-10 minutes, or until fish flakes easily.

4. To bake the fish, make sauce in an overproof dish. Place fish fillets on top of sauce, cover dish with lid or foil and cook in 180deg.C. oven for 12-15 minutes or until fish flakes easily.

5. To serve, the fish can be served on a bed of steamed rice or with mashed potatoes.

Note: 1 finely chopped fresh chilli or 1/4-1/2 teaspoon ground chilli can be added to the sauce. Pan-fried tuna steaks can be used in place of white fish.

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