Snapper with tomato

Directions

1. Heat half the oil in a frying pan. Add the onion and chilli and fry for 3 minutes then stir in the chopped tomatoes along with the bell pepper and oregano. Bring to a simmer and cook for 15 minutes.

2. Take off the heat, season to taste with salt and black pepper, then pass through a food mill to purée. Pour his tomato sauce into the base of an ovenproof dish. Lay over the tomato slices and season lightly.

3. Sit the snapper fillets on top then drizzle over the remaining oil. Transfer the dish to an oven pre-heated to 180°C and bake for between 25 and 30 minutes, or until the fish is cooked through and its flesh flakes easily with a fork.

4. Serve hot, accompanied by sliced tomatoes and steamed potatoes.

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