Baked white fish in wine and herbs

You can use any white fish for this dish, such as haddock, pollack, turbot,
or sustainable cod.
INGREDIENTS
675g (11⁄2lb) white fish, skinned and cut into 4 pieces
salt
1 large glass of white wine
12 cherry tomatoes
handful of flat-leaf parsley, finely chopped
METHOD
1 Preheat the oven to 190°C (375°F/Gas 5). Sprinkle the fish with salt, then lay in an ovenproof
dish. Pour over the wine, and add the tomatoes and parsley.
2 Cover the dish tightly with foil, then bake in the oven for 15–20 minutes, until the fish is cooked
through and the alcohol has evaporated.
GOOD WITH A salad and fresh crusty bread for a summery dish, or creamy mashed
potatoes for winter.

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