Baked fish with tomatoes and olives
1.Preheat oven to hot (220°C/200°C fan-forced). Quarter capsicums, remove seeds and place in a small baking dish, brush with half the oil. Bake capsicums in a hot oven, 10 minutes.
2.Meanwhile, for garlic bread, cut bread in half lengthways. Spread with combined butter, garlic and parsley. Place buttered side up on an oven tray.
3.Heat remaining oil in a medium frying pan. Cook onion, garlic and chilli, stirring, until onion is soft. Add undrained crushed tomatoes, olives, oregano and parsley. Stir until heated through. Remove from heat.
4.Place fish in a lightly oiled small ovenproof dish, pour tomato mixture over fish. Add fish and bread to oven with capsicums, bake, a further 8 minutes, or until fish is cooked through, capsicum is tender and bread is browned and crisp. Cut bread into pieces. Serve with fish, sauce and capsicums.