Look for big, meaty fillets of blue-eye, snapper or jewfish and serve with green beans or wilted spinach.
2 large onions
4 large tomatoes
2 tbsp olive oil
4 thick white fish fillets, 220g each
4 anchovy fillets
150ml dry white wine
1 tbsp salted capers, rinsed
freshly ground pepper
2 tbsp torn flat parsley leaves
1 lemon, quartered
Heat the oven to 200C. Peel the onions and slice thickly (about 1.5cm). Slice the tomatoes thickly. Pile the onions into an oiled roasting tray and top with the tomatoes. Drizzle with olive oil and bake for 10 minutes.
Place the fish in the tray (skin up if still on), shoving the tomatoes aside to make room. Cut each anchovy fillet lengthwise and arrange in a criss-cross on each fillet.
Add the white wine, scatter with capers, pepper and parsley and bake for a further 10 minutes or until fish is cooked. Serve with the pan juices and lemon wedges.