Baked fish

I've been finding it helpful to cook dishes that are as good cold as hot. That way, I always have something easy to eat in the fridge and I'm not tempted to go to a no good for me option. This fish dish hits the spot perfectly. The tomatoes are juicy and full of flavour after cooking and complement the fish perfectly. It's fairly quick, and straighforward if you don't fillet the fish yourself. Filleting adds to the sense of achievement though!

Fillet the fish. Toss gently with olive oil, salt and pepper. Lay in an oven proof dish on top of mini tomato halves, and onion rings. Sprinkle with olive pieces, capers and herbs - in this case we used rosemary, but dill, parsley or basil are all good. Bake in a medium oven - around 200 degrees C for around 20 minutes, serve once the fish is no longer translucent. We ate it with a green salad, dressed with balsamic vinegar and olive oil.