⅓ cup extra virgin olive oil
1 small red onion, finely chopped
Salt flakes and freshly ground black pepper, to taste
2 cloves garlic, finely chopped
¼ cup black olives, pitted and chopped
1 tablespoon capers in brine, rinsed, dried and chopped
¼ cup red wine
800g canned tomatoes, diced
4 medium Leatherjackets, heads and skin off
½ cup flat-leaf parsley, chopped
Couscous or steamed rice, to serve

Preheat oven to 180°C.

Heat half the olive oil over medium heat, add the onion, salt and pepper and cook until onion is translucent. Add garlic and cook for a further minute, then add olives and capers, cook for 2 minutes.

Add red wine, bring to the boil and cook until wine is reduced by half. Add tomatoes, reduce heat and simmer for 5-10 minutes until a thick sauce consistency.

Trim the fins and tail off each fish, using kitchen scissors, pat dry with paper towel. Pour remaining olive oil into a baking dish and arrange the fish in a single layer, sprinkle with salt and pepper.

Spoon the sauce over fish and bake for 15-20 minutes or until the flesh flakes easily when tested with a fork.

Sprinkle with parsley and serve with couscous or steamed rice.