Fish with lime and baby cherry tomatoes

Very simple as all the recipes at Fig & Lemon, with a touch of ginger!


For two filets of white fish
1- In a large baking dish place : some olive oil, an inch of fresh ginger root grated, three garlic cloves sliced very thin, some fresh mint and as many baby cherry tomatoes as you want sliced in half.
2- Place the fish filets and cover with the mixture on all sides.
3- Cover with aluminium foil (do not forget to make a few holes so that the steam can escape) and bake for about 45 minutes in a 180º C. oven.

Serve with rice or simple pasta. 


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