Perch with tomato and capers

Ingredients

5 tbsp olive oil
1 onion, finely chopped
salt and freshly ground black pepper
4 x 250g/9oz perch fillets
plain flour, for coating
900ml/1½ pints tomato passata
100g/3½oz salted capers, rinsed
2 cloves garlic, crushed
200ml/7fl oz fish stock
chopped fresh parsley, to garnish

Method

1. Heat half the olive oil in a frying pan and fry the chopped onion with some black pepper until golden.
2. Season the perch with salt and freshly ground black pepper and give the fillets a light coating of flour.
3. Heat the remaining oil in a separate frying pan and fry the fish until golden.
4. Add the passata, capers, garlic and fish stock to the onions, then place the fish in the sauce and cook, uncovered, over a low heat for 15 minutes. Add a little more stock if it starts to dry out.
5. Season with salt and freshly ground black pepper to taste, garnish with fresh parsley and serve.