600 g ripe tomatoes
41/2 tbsp olive oil
2 garlic cloves, finely chopped
100ml dry white wine
4 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
4 white fish steaks (125-150g each)
Salt and freshly ground black pepper
A baking dish, greased
1. Preheat the oven to 200°C/400°F/Gas 6. Begin by scalding the tomatoes. Pour boiling water over the ripe tomatoes in a heatproof bowl. Set aside for one minute, then drain and carefully peel off the skin using a sharp knife. Halve the tomatoes across, scoop out the soft pulp and finely dice the tomato shells.
2. Heat 1/2 tablespoon of the oil in a small frying pan. Add the garlic and fry gently for 1-2 minutes, until softened. In a bowl, mix together the diced tomato, fried garlic, remaining oil, white wine and parsley.
3. Season the fish steaks with salt and pepper and place in the prepared baking dish. Spoon the tomato mixture over the fish steaks, then bake in the preheated oven for 20-25 minutes, until the fish is cooked through.
4. Sprinkle with a little extra chopped parsley and serve at once. Serve with crushed new potatoes and steamed green vegetables.