date:Oct 11, 2013
Ingredients
40g butter
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, thinly sliced
2 tablespoons tomato paste
400g can diced tomatoes
1/2 cup dry white wine
1/4 cup caperberries (see note), drained, rinsed
4 (150g each) barramundi fillets (see note)
potato mash and shredded fresh flat-leaf parsley leaves, to serve
Method
1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, t