Cherry Tomato & Fish Bake

A wonderful tasty but simple dish all baked in the oven.  The sweet cherry tomatoes are bursting with flavour and combine with other juices to make, when thickened with a few spoonfuls of crème fraiche, a creamy sauce covering the fish. Serves 6. 

6 pieces of frozen white fish fillets

2 punnets of cherry tomatoes 

2 leeks or onions, sliced

6 tablespoons crème fraiche

1 mozzarella ball thinly sliced

3 oz grated cheddar 

Fresh or dried basil, marjoram and tarragon 

Salt, pepper

Preheat oven to 230°C.  In a large shallow oven proof dish place the fish and brush with olive oil.  Cook for 10-15 minutes.  Whilst the fish is cooking, gently fry the onions or leeks in a small amount of butter and olive oil, until softened.  Remove the fish from the oven, sprinkle over herbs and seasoning and dollop the spoonfuls of creme fraiche into the juices, mixing in as best you can.  Scatter the tomatoes in and lay the slices of mozzarella over the fish.  Finally sprinkle with the cheddar and bake for a further 15-20 minutes until bubbling and browning.  Serve with roasted baby potatoes and French beans.