Heat butter and oil in a medium non stick frypan over medium-low heat. Add onion and cook gently for 5 minutes or until softened. Add garlic and capsicum, cook a further 3 minutes. Stir in Providore d’Italia Paste and wine, bring to the boil, reduce heat and simmer.
Place fish fillets on top of sauce and cover pan with lid or foil. Cook gently for 10-15 minutes or until cooked through. Add olives, season to taste and simmer for a further minute.
Garnish with parsley and serve with crusty bread.
Shaved fennel and cherry tomatoes can be added while sautéing in STEP 1. If using fennel, reserve the fronds for garnish. Adding a drizzle of extra virgin olive oil when serving will also enrich the sauce.