Fish With Tomato Caper Sauce

• 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

1. Place the fish in a glass dish and sprinkle with the lime juice.
2. Cover and marinate for 1 hour.
3. Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
4. Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
5. Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
6. Stir in the fresh herbs and capers,and season with salt and pepper.
7. Drain the fish from the marinade.
8. Pour half the sauce into a large frying pan, and place the fillets on top of this.
9. Pour the remaining sauce over.
10. Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
11. Serve at once.

boneless white fish, brown onion, garlic, green chili, tomatoes, parsley, coriander, capers, salt

Taken from www.food.com/recipe/fish-with-tomato-caper-sauce-22240 (may not work)