3 hapuka fillets, skin on
3 oxheart tomatoes
3 cloves garlic, finely chopped
1 brown onion, finely diced
3 tbsp extra virgin olive oil
1 sprig rosemary, leaves picked
1 tbsp dried oregano
1 cup stuffed olives, roughly chopped
1 cup basil leaves
2 tbsp parsley, chopped
1 cup marinated red capsicum, roughly chopped
Salt and pepper
Lemon, to serve
Heat a large, deep saute pan over medium-high heat. Add the olive oil, onion, garlic, rosemary, oregano and season with salt and pepper. Sweat off for 2 minutes until the onions have softened.
Add the olives to the pan with the tomatoes, basil, parsley and marinated capsicum, and stir to combine. Cook for 5-10 minutes.
Season the fish with salt and pepper. Heat a frypan over high heat, drizzle in a little olive oil, and sear the fish, skin-side down, for 5-7 minutes until almost cooked through. Place the fish on top of the tomato sauce, cover with a lid, and cook for about 10 minutes more.
Serve the fish with a squeeze of lemon juice.