4 x 200g sea bass or sea bream fillets
1 lemon, juice only
6 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1 tbsp capers
200ml white wine
300g cherry tomatoes, halved
salt and freshly ground black pepper
150g black olives, pitted
1 handful parsley, roughly chopped
1 handful oregano, roughly chopped
Place the fish fillets in a bowl, squeeze over the lemon juice and leave to marinate for 30 minutes.
Preheat the oven to 200C.
Heat the olive oil in a large frying pan, add the garlic, capers and anchovy fillets and cook over a medium heat for five minutes, until the anchovies have dissolved.
Add half of the wine and simmer until it has evaporated, then add the tomatoes.
Season with salt and freshly ground black pepper and cook for five minutes, then add the olives and continue to cook for a further 10 minutes.
Add the parsley, the remaining white wine, the sauce, a drizzle of olive oil and the oregano.
Place the fish over the tomato mixture, skin side up. Cover with foil. Bake in the oven for 15 minutes.