Tomato Baked White Fish
Heated tomatoes and chili in olive oil, then baked with garlic and stock under a savory crust—serve with toasted sourdough for a delicious meal.
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Ingredients
- 2 white fish fillets
- Crusty sourdough bread, toasted
- 1 punnet cherry tomatoes
- 250 ml vegetable stock
- 2 garlic cloves, finely chopped
- ½ can crushed tomatoes
- ½ large red chilli
- 3 tablespoons olive oil
- Salt
- pepper
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