Preheat the oven to 230C. Heat the oil and half of the butter in a saucepan, and fry the sliced onion for about6-7 minutes until softened. Add the garlic, peppers, chopped tomatoes, tomato puree, capers and Tabasco and season to taste. Cover and cook for 15 minutes, then uncover and simmer gently for 5 minutes to reduce slightly.

Place the fish fillets in a buttered ovenproof dish, dot with the remaining butter and season lightly. Spoon the tomato and pepper sauce over the top and sprinkle with  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 bake for about another 10 minutes.

Let the fish stand for about a minute, then, using a fish slice, carefully transfer each topped fillet to warmed plates. Garnish will sprigs of fresh basil and serve while still hot.