2 whole filets, about 8 ounces each
1 lb ripe plum tomatoes, chopped coarsely
4 cloves garlic, sliced (about 1 tsp)
1/2 tsp crushed oregano
1 tsp crushed dried basil
1 tsp grated parmesan cheese
1 tsp crushed red hot pepper
1 TBSP olive oil
salt to taste

Arrange the two fillets on a lightly oiled baking pan. Spread the chopped tomatoes evenly over the fillets. Scatter the garlic slices over the tomatoes. Sprinkle on the oregano, basil, parmesan cheese and hot pepper. Dribble on the olive oil and season with salt. Bake in a preheated 350 degree oven for 20 - 30 minutes or until the flesh of the fish flakes easily and the tomato topping is bubbly. Serve hot.

Serves 6 to 8.