Step 1

Pre-heat the oven to 200°C/400°F (fan-forced).

Step 2

In a baking or roasting dish place the cherry tomatoes, onion, fennel, garlic, thyme sprigs and olive oil, toss and bake for 15 minutes. Season to taste.

Step 3

Add the wine and cook for 5 minutes more.

Step 4

Then add the can of tomatoes, olives, capers, nestle the fish into the sauce and bake another 10 minutes or until fish cooked through.

Step 5

Sprinkle over the parsley to serve.

Step 6

Serve with a side salad or vegetables.

Step 7

Re-heat covered, in a low oven until just hot.

Step 8

Store in an airtight container in the fridge or freezer.