Fish with caramelised fennel and tomato

Ingredients

• 1/4 cup extra virgin olive oil
• 1 red onion, finely chopped
• 1 clove garlic, crushed
• 4 very ripe tomatoes, roughly chopped
• 1/3 cup parsley, roughly chopped
• 1 tablespoon baby capers, rinsed
• 3 baby fennel, trimmed, sliced, fronds reserved
• 4 slice shaved prosciutto
• 4 x 150g thick boneless white fish fillets