Preheat the oven 2 230°C

But an ovenproof dish

Heat the oil and half the butter in a pan and add the onion. Fry for about 6 to 7 minutes until softened, then add the garlic, peppers, chopped tomatoes, tomato purée, capers and Tabasco then season well.

Cover and cook for 15 minutes, then cover and simmer gently for about 5 minutes and to reduce slightly

Place the fish fillets in the ovenproof dish, with the remaining butter and season slightly. Spoon over the tomato and pepper sauce and sprinkle over the shredded basil.

Bake in the oven for about 10 minutes

Meanwhile mix together the breadcrumbs, cheese and parsley in a bowl.

Remove the fish from the oven and scatter the cheese and bread crumbs over the top. Return to the oven and bake for a further 10 minutes until lightly browned.

Let the fish stand for about a minute then using a fish slice carefully transfer each topped the to the warmed plates.

Garnish with sprigs of parsley and serve hot