Baked white fish in wine and herbs

INGREDIENTS
675g (11⁄2lb) white fish, skinned and cut into 4 pieces
salt
1 large glass of white wine
12 cherry tomatoes
handful of flat-leaf parsley, finely chopped

METHOD
Preheat the oven to 190°C (375°F/Gas 5). Sprinkle the fish with salt, then lay in an ovenproof dish. Pour over the wine, and add the tomatoes and parsley.
Cover the dish tightly with foil, then bake in the oven for 15–20 minutes, until the fish is cooked through and the alcohol has evaporated.