The supporting cast wins this dish but the quality of the fish is essential. Choose only the freshest and best cuts for this one.

3 plum tomatoes, roasted

Olive oil

Olives

1T thyme

1lb fresh cod, halibut or any sturdy, thick fileted, low density fish

3 plum tomatoes, roasted

Olives

1T thyme

To roast the tomatoes, preheat the oven to 300. Halve plum tomatoes lengthwise and toss with olive oil, chopped thyme, chopped garlic (optional), salt and pepper.  Lay cut side down on baking sheet and bake for 1 hour, turning halfway through.  Cool before using

Preheat oven to 500 degrees.  In a glass baking pan just large enough for the fish, rub the fish with olive oil, salt and pepper, and top with cooled, roasted tomato halves.  Add water, 1T at a time, just until the bottom of the pan has a film of liquid in it.  Sprinkle the dish with whole olives and thyme. Bake for 10 minutes.