Baked Fish with Pineapple & Tomato Sauce

Ingredients

• 200g white fish fillets, skin off and bones removed
• 2 garlic cloves, finely sliced
• 2 tin tomatoes
• Pineapple, cut into 3cm pieces
• Celery stalk, cut into 2cm pieces
• Red wine vinegar
• Sea salt, ground chilli, ground black pepper
• Olive oil
• 1tbsp fish sauce (optional)
• A handful of Kamalata olives, stone in (optional)

Method 
- Marinate the fish with fish sauce, salt and pepper on both sides for 10-15 minutes.
- Heat a good lug of olive oil in a large pan on a medium heat, add garlic, celery and fry gently until the garlic is soft but not colored, stirring occasionally.
- Add the tins of tomatoes, season it with salt, ground chilli and pepper, gently simmer on a low heat for 30 minutes.
- Add a tiny swig of red wine vinegar to give it a little twang.
- Preheat the oven to 220C.
- Pour the tomato sauce into a baking dish, add the chopped pineapple into the sauce.
- Place the fish on top of the sauce or put it a little bit into the sauce.
- Squash the olives and remove the stones, then sprinkle the olives over the fish.
- Drizzle everything with olive oil and cook in the oven for around 15 minutes or until the fish is cooked through.

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