Oven-Baked Fish with Tomato and Parsley
1 tbsp olive oil
1 onion, finely chopped
1/4 cup chopped flat-leaf parsley
2 garlic cloves, very thinly sliced
Sea salt and freshly ground black pepper
4 firm white fish fillets (such as blue eye, ling, snapper)
Preheat oven to 350 degrees Fahrenheit.
Heat the olive oil in a large ovenproof dish with a lid over a medium heat. Add the onion and parsley, stirring occasionally for five minutes or until onion is soft. Add garlic and continue stirring for one minute. Add the tomatoes and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes. Season the fish to taste, then remove from heat.
Add the fish pieces to the dish, pushing the fish into the tomato mixture. Cover the dish and place in the oven for 20 minutes. Remove the lid from the dish and return to the oven for another 10 minutes.
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