750g/1 ½ lb fresh or frozen trout, cod or haddock, skinned
1 tbsp olive oil
1 large onion, sliced thinly
1 clove garlic, crushed
4 tbsp chopped fresh parsley
425g/14oz tinned chopped tomatoes
1 tbsp lemon juice
Salt and pepper
4 lemon slices
1. Preheat the oven to 180 °C/350 °F/gas mark 4
2. Cut the fish into four portions and place in a large, shallow ovenproof dish
3. Heat the oil gently before adding the onion, garlic and parsley. Saute for 2-3 minutes. Add the tomatoes, lemon juice and seasoning and bring to the boil.
4. Pour over the fish and place the lemon slices on top. Cover and cook in the oven for 25 minutes. Remove the cover and cook for a further 10-15 minutes.