Easy Oven Baked Fish with Tomatoes

Ingredients

• 1 can fire roasted diced tomatoes
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• Freshly cracked pepper
• 1/2 Tbsp lemon juice
• 1 lb. white fish
• Chopped fresh parsley for garnish, optional

Directions

1. Heat the oven to 400ºF. Pour off the extra liquid from the diced tomatoes, then put the tomatoes in a bowl with the garlic, olive oil, oregano, salt, pepper freshly cracked from a mill, about 10 cranks, and lemon juice.
2. Spoon about 1/3 of the tomato mixture into the bottom of a casserole dish large enough to hold all the fillets without overlapping. Set the fish on top of that layer, then spoon the remaining tomatoes over the fish so it is fully covered.
3. Bake for about 15 minutes, or until the fish reaches an internal temperature of 145º and flakes easily. Serve hot, finished with chopped fresh parsley on top.