1tbsp olive oil
1 leek, trimmed and sliced
1½tbsp capers, drained
1 garlic clove, chopped
125ml white wine
400g can chopped tomatoes with herbs
4 x 150g cod fillets, or other firm white fish
1 Preheat the oven to 180°C (fan 160°C, gas 4). Heat the olive oil in an ovenproof frying pan over a medium heat. Cook the leek for 6-8min, stirring often, until softened. Add the capers and garlic and cook for 1min.
2 Stir in the wine and leave to bubble for 1min. Mix in the tomatoes and bring to a simmer.
3 Place the fish in the pan and cover with the sauce mixture. Bake for 8-12min or until the fish is cooked through and flakes easily. Serve with crusty bread, if liked.
If you don’t have an ovenproof frying pan, spoon the tomato into an ovenproof dish at the end of Step 2.