The tomatoes roast down into a quick sauce while the fish steams on top of them. It works just as well with sea bream.
Method
Heat the oven to 200C (180C fan). Put the tomatoes, onion, garlic and thyme in a roasting dish with 2 tbsp of oil and some salt, and roast for 10 minutes.
Cut two or three slashes into each side of the fish, season inside and out, and put a couple of lemon slices in each cavity.
Lay the fish on the tomatoes, drizzle with the rest of the oil and the wine, if using.
Bake for 15 to 18 minutes, until the flesh lifts easily from the bone.
Serve with crusty bread for the juices.
From the counter
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