Baked Bream with Tomatoes and Lemon Recipe

Ingredients : Serves 4

1 x 900 g/2 lb bream
Salt and freshly ground black pepper

1 lemon, halved
30 ml/2 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, thinly sliced
120 ml/4 fl oz/0.5 cup dry white wine

400 g/14 oz/1 large can of tomatoes
15 ml/1 tbsp ground coriander (cilantro)

15 ml/1 tbsp chopped parsley

Method :

Make three broad slashes across each side of the fish and season on both sides with salt, pepper and the juice of one lemon half. Heat the oil and fry (saute) the onion and garlic until soft but not brown. Stir in the wine and boil for 1 minute. Stir in the tomatoes, coriander and parsley and simmer for about 5 minutes, stirring frequently, until well blended. Season to taste with salt and pepper. Pour the sauce over the fish. Slice the remaining lemon half and arrange the slices over the top. Cover and bake in a preheated oven at 190°C/375°F/gas mark 5 for 45 minutes until the bream is cooked through and the sauce is thick.