Step 1

If necessary, cut the fish into equal-sized portions. Season lightly with salt and pepper and set aside.

Step 2

Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, 5 to 6 minutes.

Step 3

Add the garlic and cook until fragrant, 1 minute longer.

Step 4

Add the anchovies, break up with a wooden spoon, and continue cooking until they “melt” and blend into the onions and garlic.

Step 5

Stir in the white wine, cook for 2 minutes, then add the tomatoes, oregano and crushed red pepper flakes.

Step 6

Bring the sauce to a slow simmer and cook for 8 to 10 minutes, stirring occasionally.

Step 7

Add the black olives and capers, cook for another 2 minutes, then season the sauce to taste with salt and pepper.

Step 8

Stir about 3 tablespoons of the parsley into the sauce, then lay the fish fillets on top.

Step 9

Spoon some sauce over each fillet, cover the pan and continue cooking until the fish flakes easily.

Step 10

Thinner fillets like tilapia and barramundi will take 6 to 8 minutes, thicker fillets like cod or haddock will take a few minutes longer.

Step 11

To serve, spoon a portion of the sauce into shallow serving bowls, top with a portion of fish and garnish with the remaining parsley.

Step 12

Add a couple of slices of garlic bread and serve immediately.