Baked fish with roast onion and tomato

This fish dish gets great colour from sweet tomato and red onion, and rich, nutty pesto.

Preheat oven to 210°C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2 tablespoons of oil in 1 pan. Toss to coat. Roast in oven for 20 minutes.
Place the fish in the remaining pan. Drizzle over the remaining oil and season with salt and pepper.
Add the fish to oven and cook with vegetables for a further 8-10 minutes or until the fish flakes easily when tested with a fork.
Divide the tomato mixture and fish among serving plates. Top the fish with a dollop of pesto.

Source

2 x 240g punnets cherry tomatoes

2 large red onions, cut into thin wedges

2 tbsp olive oil

4 white fish fillets

80g bought basil pesto

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