- Cleaned fish fillets (sea bream, snapper, sea bass or other medium-sized fish) 800 gr
- Cherry tomatoes 300 gr
- Garlic 4 cloves
- White wine half a glass
- Extra-virgin olive oil to taste
- Water half a glass
- Capers to taste
- Salt to taste
- Black pepper to taste
- Parsley to taste
Take an oven dish, sprinkle its bottom with extra virgin olive oil, then lay the fish fillets on top.
Cut the tomatoes into wedges and place them in the baking dish, season with a few pinches of salt, the cleaned garlic cloves, parsley leaves, and a pinch of pepper. Add the water and white wine. The liquids should not cover the fillets entirely but remain at less than half the height of the fish.
Bake in a preheated oven at 220° for about 10 to 15 minutes (the time depends on the size of the fillets).
Garnish with capers and a few more parsley leaves before serving.