Steps
- 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.
- Deglaze the pan with the white wine, allowing the liquid to simmer and reduce by half, about 10 minutes.
- 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.
- 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.
- Spoon the tomato and pepper sauce over and around the fish, and serve immediately.
