Heat your oven to 160ºC.
Heat a pan on medium and add olive oil.
Add the punnet of tomatoes and chilli and cook for five minutes until softened.
Add garlic, crushed tomatoes, and stock. Cook for five minutes. Add salt and pepper to taste.
Place fillets in an oven safe dish and add tomato sauce. Bake in oven for 10-15 minutes.
Serve with toasted sourdough.
2 white fish fillets
Crusty sourdough bread, toasted
1 punnet cherry tomatoes
250 ml vegetable stock
2 garlic cloves, finely chopped
½ can crushed tomatoes
½ large red chilli
3 tablespoons olive oil
Salt and pepper to taste