4 medium-sized Ocean Jackets, heads and skin off
⅓ cup extra virgin olive oil
1 small red onion, finely chopped
Salt and cracked black pepper
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
½ cup flat-leaf parsley, chopped
Couscous or steamed rice, to serve

Heat olive oil in a large frying pan 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 saucy consistency.
Meanwhile, trim the fins and tail off each fish using kitchen scissors and pat dry with paper towel.
Stir most of the parsley through the sauce, reserving some for garnish. Place the fish in the sauce in a single layer and turn to coat well. Reduce heat to low, cover and cook for about 20 minutes, until the flesh flakes easily when tested with a fork.
Sprinkle with remaining parsley and serve with couscous or
steamed rice.