Ingredients
1 onion, finely sliced
1 tbsp olive oil
1 garlic clove, finely chopped
1 x 227g tin chopped tomatoes
300g (10oz) cherry tomatoes, halved
small handful oregano or basil leaves
4 skinless white fish fillets, about 450-500g (14½oz-1lb)
4 very thin lemon slices
Method
Fry the onion in the olive oil for a minute. Add the garlic, stir, then add the tinned tomatoes and let them bubble away together. Throw in the cherry tomatoes and simmer for a few minutes, until they begin to sag a bit. Add half the oregano or basil and stir. Season and tip the lot into a baking dish large enough to hold all the fish in a single layer.
Lay the fish on top and scatter over the remaining herbs. Season and lay a piece of lemon on each fillet.
Bake for 15-20 minutes or until the fish flakes when you press it. Serve with a green salad and bread, or boiled potatoes, if you like
1 onion, finely sliced
1 tbsp olive oil
1 garlic clove, finely chopped
1 x 227g tin chopped tomatoes
300g (10oz) cherry tomatoes, halved
small handful oregano or basil leaves
4 skinless white fish fillets, about 450-500g (14½oz-1lb)
4 very thin lemon slices
Method
Fry the onion in the olive oil for a minute. Add the garlic, stir, then add the tinned tomatoes and let them bubble away together. Throw in the cherry tomatoes and simmer for a few minutes, until they begin to sag a bit. Add half the oregano or basil and stir. Season and tip the lot into a baking dish large enough to hold all the fish in a single layer.
Lay the fish on top and scatter over the remaining herbs. Season and lay a piece of lemon on each fillet.
Bake for 15-20 minutes or until the fish flakes when you press it. Serve with a green salad and bread, or boiled potatoes, if you like
At last, it has been long time!
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