2 pargus (about 500g each), gutted and cleaned
2 peppers green & red chopped
1/2 cup olive oil
15 chopped cherry tomatoes in the middle
2 cloves of garlic, finely chopped
2 sprigs of finely chopped parsley
1/2 cup white wine
Juice from 2 mature medium tomatoes
- Toss the peppers, the cherry tomatoes, tomato juice and the mix of herbs with 3 teaspoon of the oil in a baking dish. Place in the pan and bake for 15 minutes.
- Place the pargus on the middle of the baking dish within baking sheet and cook in the oven for 15 minutes or until fish is cooked through at 200° C in the air.
- Remove the baking dish, whisk together the garlic, the wine, salt and pepper and remaining oil to make a dressing.