Fish with tomatoes and lemon

Place the fish in a lightly oiled ovenproof dish.
Sprinkle with lemon juice and season to taste with sea salt and freshly ground black pepper.
Marinate in the refrigerator for 30 minutes.
Heat the olive oil in a frying pan and saut&eacute the onion, garlic, parsley and mint over a medium heat until the onions are translucent.
Add the tomatoes and 125 ml water.
Simmer for 20 minutes, stirring occasionally.
Stir in the wine and pour the sauce over the fish.
Top each fillet with overlapping slices of tomato and lemon.
Top each fillet with overlapping slices of tomato and lemon.
Drizzle with a little olive oil and bake in a preheated 180 °C oven for 7 to 10 minutes until the fish is cooked.
Serve hot or at room temperature, garnished with fennel.