Greek Style Baked Fish

Serves 6

6 white fish fillets e.g haddock, cod
freshly squeezed juice of a lemon
Salt and pepper
2 large onions – chopped
3 garlic cloves – finely chopped
2 bay leaves
1 sprig fresh rosemary
8 fl oz/250ml white wine
1 teaspoon cayenne pepper
1 tin chopped tomatoes
4 oz/100g black olives
3-4 tablespoons olive oil

Sprinkle the fish with lemon juice and a little salt. Set aside for 15 minutes.

Drain the fish from its marinade and place in a wide shallow pan. Add the onions, garlic, herbs and wine. Sprinkle with the cayenne pepper. Add the tinned tomatoes and olives and drizzle with the olive oil. Cover with foil and bake in a hot oven gas 6/200◦ C for about half an hour until the fish is cooked through.

Remove the foil and allow to cook for 10 minutes to brown the top

Serve with steamed rice or new potatoes and  some green vegetables.