Heat half the oil in a large, lidded frying
pan. Carefully slip the fish into the sizzling
oil and cook for 4-5 mins until starting to
brown. Flip over and scatter the garlic
around the fish. Sizzle for 1 min more,
then add the chilli and scatter over the
tomatoes. Pour over the wine and let it
bubble for 1 min, then pour over 100ml
water and season generously with sea
salt and pepper.
Put on the lid, turn up the heat and
simmer for 15 mins until the fish is cooked
through – you can tell when the eyes turn
bright white and the flesh feels softer.
Lift each fish out the pan onto a serving
plate and put the pan back on the heat.
Add the capers and parsley, and boil hard
for 1 min. You can now serve the fish and
the sauce separately or slip them back
into the pan, spoon some of the sauce
over and bring the pan to the table. Drizzle
with a little more oil just before serving.