| 1 | Good capers are essential to this dish. |
| 2 | If possible, visit a deli whose owners are of mediterranean extraction and buy bulk capers which have been packed in salt. |
| 3 | Rinse them to remove the salt before using. |
| 4 | If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using. |
| 5 | in a tablespoon of olive oil. |
| 6 | Gently fry a large onion, chopped. |
| 7 | Until transparent. |
| 8 | Add 4 cloves of garlic, crushed or finely chopped, and cook for a minute or so longer, then add a 400 g tin of peeled tomatoes. |
| 9 | Chopped, together with their juice, 1 tablespoon lemon juice and salt and pepper to taste. |
| 10 | Simmer for about 20 minutes, then add 2 heaped tablespoons of capers, the zest of a small lemon and a tablespoon of finely chopped fresh mint. |
| 11 | Simmer again until the sauce is thick. |
| 12 | Meanwhile heat the grill to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put them under the grill for 3-5 minutes, turning once if using a conventional grill. |
| 13 | You may not need to turn the fish at all if you have a fan assisted grill. |
| 14 | spoon the sauce onto warmed plates, add the fish and serve, preferably with good bread to ensure no sauce is wasted. |
