Fish baked with tomato juice and capers

Carolyn Robertson

Ingredients

750 g	White-fleshed fish fillets, boneless, use snapper, terakihi, bluenose or cod (Main)
5	Large ripe tomatoes, thickly sliced
3 cloves	Garlic, crushed
4 Tbsp	Fresh oregano, chopped
3 cups	Tomato juice
1	Lemon, freshly juiced
¼ cup	Capers, rinsed and dried on paper towels

Directions

1. Preheat oven to 200C. Alternate layers of fish fillets and tomato slices in a deep-sided baking dish (like a lasagne dish).
2. Season well with salt and pepper and a sprinkling of crushed garlic and chopped oregano and finishing with a layer of fish on top.
3. Squeeze lemon juice over the top then pour over enough tomato juice to completely cover layered ingredients.
4. Sprinkle capers and any remaining oregano over the surface.
5. Bake for 25 minutes and serve immediately.