Poached Snapper with Tomato Sauce

I made this dish a few years ago and had totally forgotten about it if I hadn't found a post-it stuck into the book (says enough about the recipe, I suppose...)

Anyway, here is what it says: more vegetables (2x as much), more butter, sprinkle with juices while baking, slightly higher temperature - 200°C or higher (apparently the fish ended up being dry), do not add flour, makes the sauce turn grey. Apparently it wasn't a very memorable dish...