Ingredients:
- 1 x 400g tin of chopped tomatoes with herbs
- 2 tbsp capers, drained
- 4 boneless, skinless fillets of white fish
- 1 tbsp olive oil
- 1 large onion, diced
- Salt and black pepper
- To serve:
- Roasted baby potatoes
- Green vegetables
Method:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Heat the olive oil in a large pan over a medium-high heat. Cook the onion for 8-10 minutes until soft and slightly browned.
- Stir in the chopped tomatoes and capers. Allow the sauce to simmer and reduce slightly for 5-6 minutes.
- Place the fish in a baking dish and pour over the sauce.
- Place in the oven and bake for 10-12 minutes until the fish looks opaque and flakes easily with a fork.
- Serve with roasted baby potatoes and some green vegetables.
