Steps

• 1. Heat 2 tablespoons of oil in a large heavy frying pan over medium heat. Add the onion and garlic, cooking for about 8 minutes until soft. Stir in the capsicum, basil, oregano, and red chilli, and cook for an additional 5 minutes, or until the capsicum is tender.
  2. Deglaze the pan with the white wine, allowing the liquid to simmer and reduce by half, about 10 minutes.
  3. Add the diced tomatoes and simmer gently for about 35-40 minutes until the tomatoes are very tender. You may need to add a little water to the sauce as it cooks. Remove the sauce from heat and stir in the olives and capers. Season lightly with salt and pepper to taste.
  4. Carefully place the snapper fillets into the tomato sauce, ensuring there is space around each fillet for even cooking. Cover with a tight-fitting lid or foil and return to medium heat until the fish is just cooked through, about 8-10 minutes.
  5. Spoon the tomato and pepper sauce over and around the fish, and serve immediately.