4 Fresh Ripe Tomatoes
1 White Onion
10 Garlic Cloves
5 Tablespoons Extra Virgin Olive Oil
4 Branches of fresh Thyme
LET'S GET COOKING!
Peel the onion and garlic. Finely chop the onion and 2 of the garlic cloves. In a small sauce pan, heat 3 Tablespoons of olive oil over medium heat. Cook onions and garlic for a few minutes.
Cut the tomatoes in half and remove the seeds using a small spoon. Cut tomatoes in small dices and add to onion and garlic in the pan. Add 2 sprigs thyme, salt and pepper and cook gently on medium low for 15-20 minutes.
Preheat oven 400 °F. Place fish filets in an oven-proof dish. Season with salt and pepper. Cover fish with 2 Tablespoons olive oil. Pour tomato compote on top of fish. Crush 8 of the garlic cloves and distribute around the fish. Place lemon slices on top and additional thyme sprigs.
Bake for 15-20 minutes or until fish is flaky.
* USDA recommends to cook seafood until it reaches an internal temperature of 145 F.