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Rub the salt and lime juice into the fish fillets and set aside for 10 mins.
Heat the oven to 200C. Heat the oil in a frypan, and cook the onion for 10 mins until soft and pale.
Add the garlic and cook for 1 minute. Add the tomatoes, capsicum, water, salt, pepper, sugar, lime juice, olives, capers and chilli then cook for 10 mins.
Heat 1 tbsp extra olive oil in a frypan and sear the fish over high heat, skin-side down, for 1 minute.
Place skin-side up in an oiled baking pan and spoon the sauce on top. Bake for 15 mins or more, depending on thickness.
Scatter with coriander and serve with rice.