Emily Nathan's Baked Fish with Fresh Herbs and Vegetables

This dish far exceeded my expectations…….

Fish (halved or filleted) is baked sandwiched between sautéed vegetables and fresh tomato slices. Because of the quick cooking time, (10 minutes or so depending on the thickness of the fish) the tomatoes are just warmed through and remain very fresh tasting “ a great contrast to the richness of the bed of caramelized onions, celery and carrots. Though no sauce is produced during baking, it isn’t required as the tomatoes remain juicy and the fish is beautifully moist. A sprinkle of parsley and a squeeze of lemon finish the dish.

Very simple, very delicious.