Baked fish Provençal

• 1–1½ lb (450–700 g) cod or haddock fillet
• 1 medium-sized onion</

Skin and cut the fish in 4 equal pieces. Place in a greased ovenproof dish. Peel and finely chop the onion and peel and crush the garlic to a purée with salt. Halve, deseed and finely chop the green pepper.

Melt the butter in a saucepan over low heat. Add the onion and garlic, cover with a pan lid, and cook for 5 minutes until the onion is soft and translucent. Add the tomatoes with jui