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2 teaspoons olive oil
1 small brown onion, chopped
1 garlic clove, crushed
1 medium red capsicum, thinly sliced
1 tablespoon drained capers
575g jar napoletana pasta sauce
4 (200g each) frozen white fish fillets, thawed (see note)
Fresh small basil leaves, steamed broccoli and crusty bread, to serve
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