This is a tasty and healthy bake, with the flavours of the med. Simple to put together and delicious.

• Serves 4
• 500g white fish (I used a mix of Cod and Haddock), chopped into chunks
• 1 red onion, sliced
• 2 cloves of garlic, sliced
• 1 tsp. paprika
• 1/4 tsp smoked paprika
• 1/4 tsp chilli powder/cayenne pepper
• 1 tin of plum tomatoes
• Fresh Thyme leaves
• 1 tbsp. balsamic vinegar
• 1 tbsp. capers
• Roasted red pepper, sliced (I used half a pepper, I placed a red pepper over the hob flame until all sides were black and charred. Then place into a bowl and cover with cling film. Let this steam for 20 minutes the you can easily scrape the skin away and slice to use)
• Handful of kalamata black olives
• sea salt & cracked black pepper
• 1 Lemon, sliced
• Extra Virgin Olive Oil
• Flat Leaf Parsley

• Sauté the onion until soft.
• Add the garlic and cook for a minute before adding the spices.
• Add the tin tomatoes, crush up a little with a spoon.
• Sprinkle in the thyme and add the vinegar.
• Mix in the capers and season well.
• Pour the sauce into a baking dish and sprinkle over the olive and the red peppers.
• Add the chunks of fish and place a piece of lemon on top of each.
• Sprinkle a little extra smoked paprika and a drizzle of the olive oil.
• Cook in the oven for 25 minutes.
• Serve with a sprinkle of parsley.