Ingredients: 4 hake fillets 500 gr. red and yellow cherry tomato mix 4 tablespoons of olives 4 crushed garlic cloves Salt q.s. Black pepper q.b. Oil Rosemary (or oregano) Preparation: Preheat the oven to 210ºC. In a pyrex, place the cherry tomatoes, crushed garlic cloves and 2 tablespoons of olive oil. Place in the oven for 25 minutes and stir occasionally. Remove the pyrex dish and add the fish fillets and olives, mixing with the tomato juices. Season with salt and pepper to taste and sprinkle with rosemary. If the tomato has not released enough juice, you can add 100 ml of vegetable broth. Place in the oven until the fish is cooked (depending on the height of the fish). Accompany with sautéed broccoli. Source and rights: http://sem-avental.blogspot.com/2014/03/peixe-no-forno-com-tomate-cherry.html
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