serves: 4

difficulty: easy

total time: 1hr 20mins

– 60ml olive oil

– 1 onion, chopped

– 2 garlic cloves, finely chopped

– 4 tomatoes, chopped

– 125ml white wine

– 1kg fish, cleaned

– juice of 1 lemon

– salt and black pepper

– 10 kalamata olives, pitted

– 30ml chopped fresh parsley

Heat half the oil in a pan and fry the onion until soft. Add the garlic, tomatoes and wine, stir and cook for about 30 minutes. Preheat the oven to 180°C. Place the fish in a baking tray, drizzle with the lemon juice and season. Pour the tomato mixture over the fish and top with the olives. Sprinkle with the parsley and remaining oil and bake uncover for about 30 minutes (fish should flake easily). Serve hot with a salad.