4 skinless white fish fillets, about 17 oz
onion, 1 finely sliced
olive oil
garlic, 1 clove finely chopped
fresh tomatoes, 3 large
cherry tomatoes, 10,6 oz halved
small handful oregano or basil leaves
lemon, 4 thin slices


Preheat the oven at 390°F.
Fry the onion for a minute with a tbsp of olive oil .
Add the garlic and stir, then add tinned tomatoes and cook for 5 minutes.
Then, add cherry tomatoes and simmer for a few minutes, until they start soften.
Add half of oregano or basil and stir. Season the sauce and pour it into a large baking dish. If you have bought a whole fillet, chop it into chunks, then lay it on top and scatter over the remaining herbs. Put a piece of sliced lemon on each fillet and sprinkle with olive oil, before baking for 15-20.

Thanks to: My Little Italian Kitchen