Serves: 6
Preparation time: 15 minutes
Cooking time: about 1 hour
Put the fish in an ovenproof dish, and melt the butter in a heavy-based frying pan. Add the onion and sauté for about 15 minutes over a low heat until soft and golden brown. Arrange the onion and tomatoes around the fish and then pour over the fish stock, water and lime juice. Sprinkle the breadcrumbs, chopped capers and olive oil over the top and bake in a preheated oven, 180C (350F, Gas 4) for 40 – 45 minutes, basting occasionally. Garnish with lime halves and parsley sprigs, and serve straight away.
