Prep 5 mins
Cook 20 mins
Use any white fish for this. Serve with salad and fresh crusty bread for a summery dish, or creamy mashed potato in winter.
- 1 1⁄2 lbs white fish, skinned and cut into 4 pieces
- 1 pinch salt
- 1 large cups white wine
- 12 cherry tomatoes
- 1 ounce flat leaf parsley, finely chopped
- Preheat the oven to 375°F Sprinkle the fish with salt, then lay in an ovenproof dish. Pour over the wine, and add the tomatoes and herbs.
- Cover the dish tightly with foil, then bake in the oven for 15–20 minutes, until the fish is cooked through and the alcohol has evaporated. Serve.