• 2 white fish fillets (I used Blue eye trevalla)
• 1 punnet cherry tomatoes
• 2 garlic cloves
• 1/2 can crushed tomatoes
• 250ml vegetable stock
• 1/2 large red chilli
• 3 tbsp extra virgin olive oil
• salt and pepper
• sourdough, toasted
Step 1: Preheat oven to 150°C fan forced.
Step 2: Heat a pan to medium heat and add olive oil.
Step 3: Add the punnet of cherry tomatoes and chilli and cook for 5 minutes, until soft.
Step 4: Finely chop garlic and add to tomato mixture.
Step 5: Add vegetable stock and crushed tomatoes and cook for 5 minutes. Taste and season with salt and pepper.
Step 6: Add tomato sauce mixture and fish fillets to an oven safe dish.
Step 7: Bake in oven for 10-15 minutes.
Step 8: Serve with toasted sourdough and enjoy!