Preheat your oven to 375°F (190°C)
Sauté the onion and the garlic with the olive oil in a pan over medium/high heat, until translucent (about 5 minutes).
Add the wine, tomatoes, salt, pepper, pink peppercorns, oregano, rose geranium leaf, sugar, and parsley and cook until most of the liquid has evaporated (about 10 minutes).
Scoop the tomato sauce over the fillets and spread it with a spoon to cover them completely.
Drizzle with some extra olive oil and bake for about 15-20 minutes or until fish is cooked through.