Step 1

Heat 1 tablespoon olive oil over medium heat in a large deep frypan or wok, depending on the size of your fish.

Step 2

Add garlic, tomatoes and chilli and cook on medium-high heat for 1 minute, tossing to coat in the oil.

Step 3

Add the fish and cook gently for a further minute, then turn carefully and add stock or water to cover. Simmer gently for 15 minutes or until the flesh parts from the bone at the touch of a knife.

Step 4

Carefully remove the fish to a warm platter and cover to keep warm. Scoop out the tomatoes with a slotted spoon and set aside. Bring liquid to the boil and boil for 5 minutes.

Step 5

Return the tomatoes to the pan with the remaining 1 tablespoon olive oil, olives, capers and herbs, and heat through.

Step 6

Serve the fish topped with the tomato mixture and extra chilli, with lemon wedges to squeeze.