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Pat the tilapia fillets dry and generously season all over with salt & pepper, set aside.
Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the onion, tomatoes, garlic, red pepper flakes, capers, and ¼ tsp salt. Cook, stirring occasionally, about 2 minutes. Pour in the wine and cook until reduced, about 4 minutes.
Add the water to the pot and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Season broth with salt & pepper to taste.
Nestle the fish fillets in the pot and make sure theyre submerged, cover the pot and simmer until fish is cooked through and flaky, 6 to 8 minutes.
Serve the fish fillets in shallow bowls topped with the broth and sprinkled with the fresh parsley.