Preheat the oven to gas mark 6, 200°C, fan 180°C.
Fry the onion in the olive oil for a minute. Add the garlic, stir, then add the tinned tomatoes and let them bubble away together. Throw in the cherry tomatoes and simmer for a few minutes, until they begin to soften. Add half the oregano or basil and stir. Season and pour the sauce into a large baking dish.
Lay the fish on top and scatter over the remaining herbs. Season and lay a piece of sliced lemon on each fillet. Bake for 15-20 minutes or until the fish flakes when you press it. Best served with a green salad and bread, or boiled potatoes.
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