Baked fish with red peppers and oregano

6 red and orange peppers, cut in half and deseeded
4 large ripe tomatoes
1 fresh red chilli, finely diced
a little finely chopped garlic
salt, pepper and dried oregano to season
2tbsp olive oil
your choice of white fish

An adaptable recipe for a whole fish, chunky steaks or thick cutlets of any white fish

In short	Preparation time: 15 mins Cooking time: 100 mins Total time: 115 mins Serves: 4 people Course: Main

Method

1 Grill or bake the peppers. An hour in a low oven (150°C/130°C fan/gas mark 2) will intensify their flavour and make them easy to peel. Remove the skins and cut into wide strips. Skin the tomatoes and cut them into wedges. Put the tomatoes and peppers in a baking dish large enough to hold the fish, or fish pieces, in one layer. Scatter with the chilli and garlic. Season with the salt, pepper and oregano and pour over the olive oil. Bake in a preheated oven 200°C/180°C fan/gas mark 6 for 10 minutes before adding the fish.

2 If using a whole fish, make shallow cuts on both sides to help to cook it evenly. If using portions with skin, lay them on the vegetables, skin side up. Drizzle lightly with oil, season the fish and bake for 20 to 30 minutes more, depending on the thickness of the fish. Serve hot or warm with boiled potatoes or crusty bread.

Recipe by Shona Crawford Poole